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."
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chopped green bell pepper
1 (8.75 ounce) can
whole kernel corn, drained
1 (4 ounce) jar
diced pimento peppers, drained
chopped jalapeno peppers
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.
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 honey.Wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Ruby's Special Cornbread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 154
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