Skillet Herb Bread

3.7
(3)

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

3
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 1 ½ cups all-purpose flour

  • 2 tablespoons sugar

  • 4 teaspoons baking powder

  • 1 ½ teaspoons salt

  • 1 teaspoon rubbed sage

  • 1 teaspoon dried thyme

  • 1 ½ cups yellow cornmeal

  • 1 ½ cups chopped celery

  • 1 cup chopped onion

  • 1 (2 ounce) jar chopped pimientos, drained

  • 3 eggs, beaten

  • 1 ½ cups milk

  • cup vegetable oil

Directions

  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 degrees F for 35-45 minutes or until bread tests done. Serve warm.

Tips

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