PAN BREAD

Pan Bread image

Provided by Kathey Jo Hickey-Van Otten

Time 35m

Number Of Ingredients 13

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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

Steps:

1. Use 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.
2. I 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.
3. You 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.
4. This 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.