Patio skillet bread
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1½ | cup | Cornmeal |
| 2 | tablespoons | Sugar |
| 4 | teaspoons | Baking powder |
| 2½ | teaspoon | Salt |
| 2 | teaspoons | Poultry seasoning |
| 3 | Eggs, slighty beaten | |
| 2 | cups | Milk |
| ⅓ | cup | Shortening, melted |
| 1½ | cup | Celery, chopped |
| ¼ | cup | Pimiento, chopped |
| ¼ | cup | Onion, minced |
Directions
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)