Best 2 Pap Walters Cornbread Recipes
**Pap Walters' Cornbread: A Southern Delight**
Pap Walters' cornbread is a delectable Southern classic that has been passed down through generations. This iconic dish is characterized by its moist, tender texture, slightly sweet flavor, and golden-brown crust. Made with simple ingredients like cornmeal, flour, sugar, baking powder, salt, eggs, milk, and butter, this versatile bread can be enjoyed as a side dish, a snack, or even as a breakfast treat. Whether you prefer it plain, topped with butter and honey, or crumbled into soups and stews, Pap Walters' cornbread is sure to satisfy your taste buds. This article offers a collection of recipes that capture the essence of this Southern staple, including variations with different types of cornmeal, add-ins like cheese, jalapeños, and bacon, and even a gluten-free option. So, grab a bowl and a whisk, and let's embark on a culinary journey to explore the delightful world of Pap Walters' cornbread.
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.
Provided by Thomas Jenkins
Categories Cornbread
Time 30m
Yield 6
Number Of Ingredients 6
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
HOT WATER CORNBREAD PATTIES
From Betty's Soul Food Collection... Flat out the best cornbread there is for serving with salad or soup, it's also ready in 15 minutes. The trick is mixing your batter with boiling water. Try it tonight!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- In medium bowl, stir muffin mix and water until soft dough forms (dough will be slightly sticky). With floured hands, shape mixture into 6 (3-inch) patties.
- In 12-inch skillet, heat oil over medium heat. Fry patties, turning once, until deep golden brown. Drain on paper towels.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Patty, Sodium 210 mg, Sugar 6 g, TransFat 0 g
Tips:
- Use fresh cornmeal: Fresh cornmeal will give your cornbread a more flavorful and moist texture. If you don't have fresh cornmeal, you can use store-bought cornmeal, but be sure to check the expiration date.
- Use buttermilk: Buttermilk will help your cornbread rise and give it a slightly tangy flavor. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make your cornbread tough. Mix the batter just until the ingredients are combined.
- Bake the cornbread in a hot oven: A hot oven will help the cornbread rise and give it a crispy crust. Preheat your oven to 400 degrees Fahrenheit before baking the cornbread.
- Let the cornbread cool before cutting it: Letting the cornbread cool before cutting it will help prevent it from crumbling.
Conclusion:
Pap Walters' cornbread is a delicious and versatile side dish that can be served with a variety of meals, such as soup, stew, or chili. It is also a great snack or breakfast food. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for both novice and experienced bakers.
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