Ingredients
1-1/2 cups all-purpose flour2 tablespoons sugar4 teaspoons baking powder1-1/2 teaspoons salt1 teaspoon rubbed sage1 teaspoon dried thyme1-1/2 cups yellow cornmeal1-1/2 cups chopped celery1 cup chopped onion1 jar (2 ounces) chopped pimientos, drained3 large eggs, room temperature, beaten1-1/2 cups fat-free milk1/3 cup vegetable oil
Preparation
Preheat oven to 400°. 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 until bread tests done, 35-45 minutes. Serve warm.
