Patio Skillet Bread

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Retro Recipe Patio Skillet Bread

This skillet bread recipe is from the Pillsbury 9th Grand National Cook Book released in 1958. It’s a timeless recipe that could be used in a variety of ways; as a side dish or as a stuffing for any type of poultry.

Patio Skillet Bread
Bake at 400°F for 35 to 45 minutes.
Makes a 10-inch round or 9-inch square loaf

Sift together into large mixing bowl:
1½ cups sifted Pillsbury’s Best All-Purpose Flour
4 teaspoons double-acting baking powder
2 tablespoons sugar
2 ½ teaspoons Morton Salt

Add:
2 teaspoons French’s Sage
1 teaspoon French’s Thyme
1½ cups corn meal
1½ cups chopped onion
1½ cups chopped celery
¼ cup chopped pimento
Stir to blend.

Combine:
3 beaten eggs
1½ cups milk
1/3 cup melted Crisco

Add to dry ingredients; stir only until blended. Pour into 10 or 11-inch skillet or 9-inch square pan, lined with foil and greased. Bake in moderately hot oven (400°F) 35 to 45 minutes until well browned. Serve hot with butter or as a main dish with a creamed meat or gravy. (May be crumbled and used as a poultry dressing.) To store, wrap in foil and refrigerate.

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Last updated: Mar 23, 2010
Filed under: Retro Food and Recipes Tagged with: Patio Skillet Bread, Skillet Bread, Vintage Pillsbury Recipe