Patio skillet bread

Yield: 10 servings

Measure Ingredient
1½ cup Flour
1½ cup Cornmeal
2 tablespoons Sugar
4 teaspoons Baking powder
2½ teaspoon Salt
2 teaspoons Poultry seasoning
3 \N Eggs, slighty beaten
2 cups Milk
⅓ cup Shortening, melted
1½ cup Celery, chopped
¼ cup Pimiento, chopped
¼ cup Onion, minced

Mix flour, cornmeal, sugar, baking powder, salt and poultry seasoning. Beat eggs and mix with milk and shortening. Add to first mixture. Stir until just mixed. Stir in celery, pimiento and onion.

Pour mixture into greased 10 inch skillet or baking pan. Bake at 400F, 35-45 minutes or until well browned and done. Serve hot with butter.

This bread goes well with meat and potatoes cooked outdoors on grill.

From Gary (MusiCook)

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