Ruby's Special Cornbread

Ruby's Special Cornbread

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Mitzi Lyons
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 10 inch round loaf



  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.

Share It

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 recipes 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.



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.

More Reviews

Similar Recipes

Cornbread Muffins I

Cornbread Muffins I

Mexican Style Cornbread

Mexican Style Cornbread

Cornbread Casserole

Cornbread Casserole

Cornbread Muffins II

Cornbread Muffins II

Broccoli Cornbread

Broccoli Cornbread

Maryanne's Cornbread

Maryanne's Cornbread


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cornbread Muffins I


next recipe:

Cornbread Muffins II