Pap Walters Cornbread

My father-in-law had the best, most moist cornbread I have ever tasted. He said he had a secret ingredient that he used and wouldn’t tell anybody until a few weeks before he passed away. Serve with lots of butter.

Step: 1

Place a 9-inch cast iron skillet into oven, and preheat oven to 450 degrees F (230 degrees C).

Step: 2

Mix the cornmeal, bacon fat, salt, eggs, buttermilk, and cottage cheese together in a bowl. With an oven mitt, remove the hot skillet from the oven, and spray it with cooking spray. Pour the corn bread batter into the hot skillet.

Step: 3

Bake in the preheated oven until the top of the corn bread is golden brown, about 20 minutes. Check after 10 minutes. Serve sliced in wedges.

Per Serving: 381 calories; protein 12.4g; carbohydrates 47.2g; fat 15.6g; cholesterol 79.2mg; sodium 1116.1mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.