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My review
Ruby's Special Cornbread
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
55 m servings 255Original recipe yields 8 servings (1 - 10 inch round loaf)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 4Most helpful
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Newest
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 cornbre...
2/2/2004
Good flavor, but the texture was too much like a corn pudding and not the corn "bread" I was looking for.
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 c...
8/11/2011
I added another 1/2 cup of cornmeal and 1 cup of biscuit mix, and it turned out DELICIOUS. otherwise was soupy going into the oven. The next morning, toasted it and served with homemade jelly or...