Ruby’s Special Cornbread

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.

Original recipe makes 1 – 10 inch round loaf


1 cup cornmeal
1 cup milk
3 eggs
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon white sugar
1 (8.75 ounce) can whole kernel corn, drained
1 (4 ounce) jar diced pimento peppers, drained
1/2 cup vegetable oil
2 teaspoons chopped jalapeno peppers

  • PREP

    10 mins

  • COOK

    45 mins


    55 mins


  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.


Calories: 255 kcal
Carbohydrates: 21.7 g
Cholesterol: 82 mg
Fat: 17.1 g
Fiber: 2.3 g
Protein: 5.8 g
Sodium: 362 mg