My grandmother Mrs. Ruby Forbes cooks my ideal cornbread.    It’s just outstanding.   I went ahead and took the time to write down her instructions because neither myself or my mother can ever remember it.   So here’s Mrs. Ruby Forbes cornbread:

1 Cup Flower

2 Cups Yellow Corn Meal(preferably fresh from farmers market)

1 teaspoon of salt

1 tablespoon baking powder

1 tablespoon sugar

1 can evaporated milk

Her instructions were to have your own cast iron skillet specifically for cooking cornbread.   She has what looks like an 8-10 inch diameter skillet with about 2 inch high walls that she uses exclusively for cornbread.   It’s never washed.     She wipes it out and pours a thin  layer of vegetable oil in the bottom before adding her mix.   She bakes at 450 degrees for 20-25 minutes and it’s just great!


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