Classic Cornbread

    30 min

    This cornbread is moist and tasty. It's perfect when served with chilli con carne or soup. Polenta is mixed with baking powder, bacon fat, salt, eggs, buttermilk and cottage cheese, then baked in a cast-iron frying pan.

    17 people made this

    Serves: 6 

    • 360g dry polenta (cornmeal)
    • 1 tablespoon baking powder
    • 60g bacon fat, melted
    • 1 pinch salt
    • 2 eggs
    • 300ml buttermilk
    • 225g cottage cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place a 23cm cast iron frying pan into oven and preheat oven to 230 C / Gas 8.
    2. Mix the polenta, baking powder, bacon fat, salt, eggs, buttermilk and cottage cheese together in a bowl. With an oven mitt, remove the hot frying pan from the oven and spray it with oil spray. Pour the corn bread batter into the hot frying pan.
    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.

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    Average global rating:

    Reviews in English (15)


    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 how cooks completely change a recipe and rate it down when it's no longer the same recipe after they finish destroying the original. I don't have an answer for this because you see it all the time in reviews but it's a real flaw in the idea of a review. And so unfair to the individual who took the time to write and share a recipe.  -  12 Jul 2013  (Review from Allrecipes US | Canada)


    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 it warm in the oven as it preheated, then swirled the butter around in the hot pan before adding the cornbread batter. This cornbread was very moist and the bacon fat made it REALLY tasty. My husband liked the flavor the cottage cheese gave to this cornbread, he though I'd added sour cream. Good recipe that is easily personalized.  -  28 Jul 2012  (Review from Allrecipes US | Canada)


    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 buttermilk I used another substitution; 2% milk and lemon juice. I used 2% cottage cheese. I added chopped up bacon and diced roasted red peppers. I do not have a cast-iron skillet so I greased a small rectangular baking dish and baked it for 25 minutes. The crust was a dark brown, but the top was only slightly golden and it was very moist but cooked in the middle. The cottage cheese is great in this recipe. I think I'll try combining this and the "Grandmother's Buttermilk Cornbread" recipe to see if that hits right in between.  -  17 Jul 2010  (Review from Allrecipes US | Canada)