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Skillet Herb Bread

Rated as 3.67 out of 5 Stars

"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"
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45 m servings
Original recipe yields 10 servings


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  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 degrees F for 35-45 minutes or until bread tests done. Serve warm.


  • Nutrition Facts: One serving (prepared with egg substitute and fat-free milk) equals 278 calories, 10 g fat (0 saturated fat), trace cholesterol, 595 mg sodium, 39 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.


Read all reviews 3
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I used whole wheat flour, honey and 1 chopped carrot instead of the ap flour, sugar and pimentos. I love the addition of veggies to the cornbread! I would prefer more herbs, but others thought...

I used pepper instead of the pimientos

I did not care for this recipe.