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!
