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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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 Ingredients:
1-1/2 cups king arthur unbleached 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 eggs, beaten |
1-1/2 cups milk |
1/3 cup vegetable oil |
Directions:
1. 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 35-45 minutes or until bread tests done. Serve warm. Yield: 10 servings.
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