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.
- 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 Eggland's Best Eggs, beaten
- 1-1/2 cups milk
- 1/3 cup vegetable oil
- 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,