Pap Walters Cornbread Recipes

MA HARPER'S CORNBREAD

Ma Harper's Cornbread image

Provided by Food Network

Time 1h15m

Yield 24 pieces

Number Of Ingredients 8

Ingredients

4 cups cornmeal
4 cups all-purpose flour
1 1/2 cups sugar
3 1/2 tablespoons baking powder
1 tablespoon salt
5 1/2 cups milk, or more as needed
6 eggs
1 1/2 cups olive oil, or more as needed

Steps:

Preheat the oven to 400 degrees F.
Mix cornmeal, flour, sugar, baking powder and salt in a large bowl. Add milk and mix until smooth. Mix together the eggs and oil in a separate bowl, then stir into the large bowl. If batter appears to be thick you may add more oil or milk. Once combined, pour into an 8-by-18-inch baking pan. Bake until cooked through, 45 minutes to 1 hour.

PAP WALTERS' CORNBREAD

Pap Walters' Cornbread image

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.

Provided by Thomas Jenkins

Categories Cornbread

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

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

Steps:

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 Facts : Calories 380.9 calories, Carbohydrate 47.2 g, Cholesterol 79.2 mg, Fat 15.6 g, Fiber 3.8 g, Protein 12.4 g, SaturatedFat 5.8 g, Sodium 1116.1 mg, Sugar 2.8 g

PAP WALTERS' CORNBREAD

Pap Walters' Cornbread image

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.

Provided by Thomas Jenkins

Categories Cornbread

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

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

Steps:

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 Facts : Calories 380.9 calories, Carbohydrate 47.2 g, Cholesterol 79.2 mg, Fat 15.6 g, Fiber 3.8 g, Protein 12.4 g, SaturatedFat 5.8 g, Sodium 1116.1 mg, Sugar 2.8 g

PAP WALTERS' CORNBREAD

Pap Walters' Cornbread image

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.

Provided by Thomas Jenkins

Categories Cornbread

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

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

Steps:

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 Facts : Calories 380.9 calories, Carbohydrate 47.2 g, Cholesterol 79.2 mg, Fat 15.6 g, Fiber 3.8 g, Protein 12.4 g, SaturatedFat 5.8 g, Sodium 1116.1 mg, Sugar 2.8 g

PAP WALTERS' CORNBREAD

Pap Walters' Cornbread image

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.

Provided by Thomas Jenkins

Categories Cornbread

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

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

Steps:

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 Facts : Calories 380.9 calories, Carbohydrate 47.2 g, Cholesterol 79.2 mg, Fat 15.6 g, Fiber 3.8 g, Protein 12.4 g, SaturatedFat 5.8 g, Sodium 1116.1 mg, Sugar 2.8 g

PAP WALTERS' CORNBREAD

Pap Walters' Cornbread image

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.

Provided by Thomas Jenkins

Categories Cornbread

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

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

Steps:

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 Facts : Calories 380.9 calories, Carbohydrate 47.2 g, Cholesterol 79.2 mg, Fat 15.6 g, Fiber 3.8 g, Protein 12.4 g, SaturatedFat 5.8 g, Sodium 1116.1 mg, Sugar 2.8 g

PAUL WILLIS'S SKILLET CORNBREAD

Paul Willis's Skillet Cornbread image

Serve this traditional Southern-style cornbread with Niman Ranch farmer Paul Willis's Beer-Braised Bratwurst with Cabbage.

Provided by Martha Stewart

Categories Bread Recipes

Number Of Ingredients 8

Ingredients

1 3/4 cups medium-ground cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup sugar
1 1/2 teaspoons coarse salt
2 cups buttermilk
1 large egg
1/4 cup canola oil

Steps:

Preheat oven to 450 degrees.
In a medium bowl, whisk together cornmeal, baking soda, baking powder, sugar, and salt. Add in buttermilk and egg, and stir to combine.
Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add cornmeal mixture, spreading evenly if necessary, and transfer skillet to oven. Bake until a cake tester inserted into the center comes out clean, about 15 minutes.
Meanwhile, preheat broiler. When cornbread is baked through, transfer to broiler; broil until top is golden brown. Serve.

PAULA DEEN'S CORNBREAD

Paula Deen's Cornbread image

Alright... I found it. This is the cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula "so good!" If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt. If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt.

Provided by Megohm

Categories Quick Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Steps:

Preheat oven to 350 degrees F.
Combine all ingredients and mix well.
Pour batter into a greased shallow baking dish.
Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Nutrition Facts : Calories 180.9, Fat 7.2, SaturatedFat 1.4, Cholesterol 63.2, Sodium 441.7, Carbohydrate 23.6, Fiber 1.6, Sugar 1.6, Protein 5.8

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