Skillet Herb Bread

• 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 jar (2 ounces) chopped pimientos, drained
• 3 large eggs, beaten
• 1-1/2 cups fat-free milk
• 1/3 cup vegetable oil

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 400u0b0 for 35-45 minutes or until bread tests done. Serve warm.

flour, sugar, baking powder, salt, sage, thyme, yellow cornmeal, celery, onion, pimientos, eggs, milk, vegetable oil

Taken from www.tasteofhome.com/recipes/skillet-herb-bread/ (may not work)