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, room temperature, beaten; 1-1/2 cups fat-free milk; 1/3 cup vegetable oil

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 cornbread 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, room temperature, 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.