Skillet Herb Bread Recipe

5 1 1
Skillet Herb Bread Recipe
Skillet Herb Bread Recipe photo by Taste of Home
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Skillet Herb Bread Recipe

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5 1 1
Publisher Photo
WE HAD a lot of family get-togethers when I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. But Mom's was my favorite - she started making it 40 years ago. The flavors call to mind the taste of corn bread stuffing! -Shirley Smith, Yorba Linda, California
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 1-1/2 cups yellow cornmeal
  • 1-1/2 cups chopped celery
  • 1 cup chopped onion
  • 1 jar (2 ounces) chopped pimientos, drained
  • 3 large eggs, beaten
  • 1-1/2 cups fat-free milk
  • 1/3 cup vegetable oil

Directions

In a large bowl, combine the flour, sugar, baking powder, salt, sage and thyme. Combine cornmeal, celery, onion and pimientos; add to dry ingredients and mix well. Add eggs, milk and oil; stir just until moistened. Pour into a greased 10- or 11-in. ovenproof skillet. Bake at 400° for 35-45 minutes or until bread tests done. Serve warm. Yield: 10 servings.
Originally published as Skillet Herb Bread in Reminisce November/December 1995, p47

Nutritional Facts

1 slice: 278 calories, 10g fat (0 saturated fat), 0 cholesterol, 595mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 1-1/2 cups yellow cornmeal
  • 1-1/2 cups chopped celery
  • 1 cup chopped onion
  • 1 jar (2 ounces) chopped pimientos, drained
  • 3 large eggs, beaten
  • 1-1/2 cups fat-free milk
  • 1/3 cup vegetable oil
  1. In a large bowl, combine the flour, sugar, baking powder, salt, sage and thyme. Combine cornmeal, celery, onion and pimientos; add to dry ingredients and mix well. Add eggs, milk and oil; stir just until moistened. Pour into a greased 10- or 11-in. ovenproof skillet. Bake at 400° for 35-45 minutes or until bread tests done. Serve warm. Yield: 10 servings.
Originally published as Skillet Herb Bread in Reminisce November/December 1995, p47

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Isolda User ID: 2915263 39592
Reviewed Jun. 2, 2010

"The submitter is right! This bread does taste like stuffing. I already have requests to make it again."

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