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Skillet Herb Bread

We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    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

Directions

  • Preheat oven to 400°. 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 for 35-45 minutes or until bread tests done. Serve warm.
Nutrition Facts
1 slice: 275 calories, 9g fat (2g saturated fat), 57mg cholesterol, 598mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 7g protein.

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