Ruby's Special Cornbread4 Reviews
- Prep: 10 min
- Cook: 45 min
- Ready In: 55 min
“This cornbread is considered a favorite in our family. It was given to me by my mother-in-law. It is a very thick and hearty cornbread and goes well with most anything. You can also add tomatoes and ground beef.” - by Mitzi Lyons
Original recipe yields 1 - 10 inch round loaf
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the cornmeal, milk, oil, eggs, chopped green bell pepper, chopped onion, garlic powder, salt, baking soda, sugar, drained corn kernels, pimentos and jalapeno peppers. Mix until combined, and pour into a well greased 10 to 14 inch cast iron skillet.
- Bake for 45 minutes.
Amount Per Serving (8 total)
- 255 cal
- 17.1 g
- 21.7 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"So far, I tried 2 recipes containing only 'CORN MEAL', and no All purpose flour and I also get the same result. Soft, pudding-like texture, which is nothing like a regular bread. I guess cornbread rec..." See moreipes without 'All Purpose Flour' does not give good results."
"Good flavor, but the texture was too much like a corn pudding and not the corn "bread" I was looking for...." See more"
Cornbread Muffins I
Cornbread Muffins II
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