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.
Original recipe makes 6 servings
Ingredients
2 cups self-rising cornmeal
1/4 cup bacon fat, melted
1 pinch salt
2 eggs
1 1/3 cups buttermilk
1 cup cottage cheese
-
PREP
10 mins
-
COOK
20 mins
-
READY IN
30 mins
Directions
- Place a 9-inch cast iron skillet into oven, and preheat oven to 450 degrees F (230 degrees C).
- 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.
- 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.
Nutrition
Calories: 381 kcal
Carbohydrates: 47.2 g
Cholesterol: 88 mg
Fat: 15.6 g
Fiber: 3.8 g
Protein: 12.4 g
Sodium: 1181 mg