Published: by Absolutely Recipes, in the recipes category.
1-1/2 cups all-purpose flour
2 TBSPs sugar
4 TSPs baking powder
1-1/2 TSPs salt
1 TSP rubbed sage
1 TSP 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, room temperature, beaten
1-1/2 cups fat-free milk
1/3 cup vegetable oil
Preheat oven to 400 degrees.
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"
ovenproof skillet.
Bake for 35-45 minutes or until bread tests done.
Serve warm.
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