Skillet Herb Bread

SUBMITTED BY: Shirley Smith

"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"

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PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

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 (2 ounce) jar chopped pimientos, drained
3 eggs, beaten
1 1/2 cups 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 degrees F for 35-45 minutes or until bread tests done. Serve warm.

FOOTNOTE

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.