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Skillet Herb Bread

 Skillet Herb Bread
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
10 ServingsPrep: 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 eggs, beaten
  • 1-1/2 cups 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.
Nutritional Facts: One serving (prepared with egg substitute and fat-free milk) equals 278 calories, 10 g fat (0 saturated fat), trace cholesterol, 595 mg sodium, 39 g carbohydrate, 0 fiber,

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Skillet Herb Bread (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.