Description

Skillet Herb Bread is a warm, easy-to-make, and flavor-packed bread featuring aromatic herbs, fresh vegetables, and a delightful texture from cornmeal. This savory bread combines the earthiness of sage and thyme with the crunch of celery and sweetness of caramelized onion, finished with a hint of tang from pimientos. Baked in a skillet for a tender crumb and perfect golden crust, it is ideal as a comforting side or snack.

Ingredients

Scale

Dry Ingredients

1.5 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1.5 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon dried thyme
1.5 cups yellow cornmeal

Vegetables and Add-ins

1.5 cups chopped celery
1 cup chopped onion
1 jar (2 ounces) chopped pimientos, drained

Wet Ingredients

3 large eggs, room temperature, beaten
1.5 cups fat-free milk
0.33 cup canola oil

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the bread.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, rubbed sage, and dried thyme until well combined. This creates the flavorful base for your bread.
Add Cornmeal and Vegetables: Stir in the yellow cornmeal, chopped celery, chopped onion, and drained pimientos. Mixing these ingredients evenly distributes the textures and flavors throughout the bread.
Beat Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then whisk in the fat-free milk and canola oil. These wet ingredients help bind the bread and keep it moist.
Combine Mixtures: Pour the egg mixture into the dry ingredients and gently mix until just combined. Avoid over-mixing to maintain a tender crumb.
Prepare Baking Dish: Grease a skillet or baking pan to prevent sticking, then pour the batter into it and spread evenly for uniform baking.
Bake the Bread: Place the skillet in the preheated oven and bake for about 25-30 minutes until the bread is golden brown and a toothpick inserted in the center comes out clean.

Notes

Use room temperature eggs to ensure better mixing and rising.
If you prefer, you can substitute the fat-free milk with any milk alternative, but this may slightly alter the texture.
For a richer flavor, lightly sauté the onions and celery before adding to the batter, though it’s optional.
Let the bread cool for a few minutes before slicing to maintain its structure.
Store leftovers in an airtight container for up to 3 days or freeze for longer storage.