Recipe By Thomas Jenkins
Published Dec 6th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 6 servings Calories 380.9

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.

Recipe Ingredients

  • 2 cups self-rising cornmeal
  • ¼ cup bacon fat, melted
  • 1 pinch salt
  • 2 eggs
  • 1 ⅓ cups buttermilk
  • 1 cup cottage cheese

Cooking Directions

  1. 1 Place a 9-inch cast iron skillet into oven, and preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.

Nutrition Facts

  • Calories 380.9
  • Carbohydrate 47.2 g
  • Cholesterol 79.2 mg
  • Fat 15.6 g
  • Fiber 3.8 g
  • Protein 12.4 g
  • Saturated Fat 5.8 g
  • Sodium 1116.1 mg
  • Sugar 2.8 g


  1. Awesome. This is how cornbread should taste. Cook it up just like the recipe says. Thanks to Pap Walters.
  2. Tastes JUST like my grandmothers only MOIST!! Everyone loved it. This is a real southern cornbread recipe. NOT SWEET! cornbread is a bread and not supposed to be sweet, corn cakes & corn muffins are supposed to be sweet! Next time I will cut the fat to a 1/8 c. cause I like to butter - Read more ...
  3. I was skeptical of this recipe, since I am not a fan of cottage cheese, but I love cast iron skillet-made corn bread and am always looking for a great recipe. I will look no more - I have found it! This truly is moist cornbread. I changed nothing. I didn't taste the cottage cheese, - Read more ...
  4. The recipe is wonderful if you use common sense and do not change everything in the recipe. You can even use glass bakeware instead of cast iron like I did for this recipe and it was outstanding. You cannot bake a cake in a dish that is deep on high heat close to a burner - Read more ...
  5. Excellent recipe. I'm 76yrs old and have lived in the south all of my life and know cornbread. This is the first to include cottage cheese as an ingredient. Thank you for sharing Pap's recipe. We enjoyed it and I'll make it again. Allrecipes is my favorite site for cooking ideas and I'll never understand - Read more ...
  6. After googling I made my own self-rising cormeal mix (I don't keep that on hand just regular cornmeal). The only thing this recipe was missing was sugar my family likes their cornbread sweet so I used a scant 3/4 cup. Before baking I threw a good portion of butter into the cold skillet and let - Read more ...
  7. Borderline fantastic! Thanks Pap for reavealing your secret.
  8. I made my own self-rising cornmeal based on the ingredients given on a food substitution website. I didn't take it into consideration that there is already a fat in this recipe and used both (the one described in the substitution and on here) which may have caused my cornbread to be overly moist. Instead of - Read more ...
  9. Anything with bacon fat must be yummy. Delish!

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