Skillet Herb Bread

Name: Skillet Herb Bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10 servings.
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

This recipe was one of my mother's favorites. The flavors call to mind the taste of corn bread stuffing! —Shirley Smith, Yorba Linda, California

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.

Nutrition 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.

Originally published as Skillet Herb Bread in Reminisce November/December 1995