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Ruby's Special Cornbread

Ruby's Special Cornbread

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Mitzi Lyons

Mitzi Lyons

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake for 45 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Oz
7

Oz

9/21/2006

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 recipes without 'All Purpose Flour' does not give good results.

GINGERA
5

GINGERA

2/3/2004

Good flavor, but the texture was too much like a corn pudding and not the corn "bread" I was looking for.

VIVNIDHI
3

VIVNIDHI

5/13/2007

I liked this a lot! contrary to the earlier reviews.I guess I just expected it to be the way it turned out.Forgot to add corn, so just sauted it and served it on the side.I am glad this had no cheese cause wasn't in the mood yesterday. Thank you for the recipe.

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