* Exported from MasterCook *
Bread, Skillet Herb
Recipe By :Shirley Smith
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Cast-Iron Skillet Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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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
2 oz chopped pimientos -- drained, (1 jar)
3 large eggs -- beaten
1 1/2 cups nonfat 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!
Prep: 10 min.
Bake: 35 min.
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 to 45 minutes or until bread tests done. Serve warm.
Cal 278, Fat 10g, Carb 39g, Sod 595mg, Fiber 0g, Pro 7g
Source:
"Originally published as Skillet Herb Bread in Reminisce
November/December 1995"
S(Internet address):
"https://www.tasteofhome.com/recipes/skillet-herb-bread/";
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Per Serving (excluding unknown items): 263 Calories; 9g Fat (32.2%
calories from fat); 7g Protein; 37g Carbohydrate; 3g Dietary Fiber;
64mg Cholesterol; 572mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 1111