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.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
381 Calories
Recipe Instructions
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.
