Pan Bread

By Kathey Jo Hickey-Van Otten
@leiandrai

This is a bread mama made for us kids. I like it served with butter and mustard. It can be used with anything or just byself. My dad and I would have a midnight snack but adding pinto beans on it when it is sliced opened...yummy..i know, sounds awful...but in reality....delicious!!!!

Rating:

★★★★★ 1 vote

Comments:

4 Comments

Serves:

oh about 6-8 smaller pieces

Prep:

10 Min

Cook:

25 Min

Ingredients

2 c: flour, i use whole wheat, but great with white
1 Tbsp: kosher or sea salt
1 Tbsp: black pepper
2 Tbsp: sugar
1 c: grated cheddar cheese
1 c: minced onion
1/2 c: olive oil, extra virgin-can use veg oil too
1/2 c: sliced yellow banana peppers-optional
1/2 c: sliced jalapeno peppers-optional
1/2 c: cornmeal
1 c: milk-can use water
1/2 can(s): chopped mushrooms, and black olives-optional
1 Tbsp: baking powder

Step-By-Step

1Use a large mixing bowl for this recipe. Mix all the dry ingredients together. I do like to add the mushroom, olives, etc that i marked optional, it is up to you however, rather you do or not. I do as I enjoy a lot of flavor.

2I use a large cast iron skillet and spray pam it on a medium high stove. Pour the mixture in the skillet after mixing it thoroughly.

3You may need to pour slowly more oil around the pan as it is cooking. Turn stove down to medium low and cover. About 15 minutes later, turn the bread over in the skillet and cover pan again. Let it cook until the center is completly cooked through.

4This can be served with various soups, and as side dish with main dishes. I like it byself as the main dish, adding butter, mustard and at times sautekraut...and the flavored leftover BEANS!!!! Can pour the beans over the bread and eat it that way too.

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