Ratings4 out of 5170 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesMegan6 years agoI loved this bread. Like stated in the description, it’s thick and dense like a skillet cornbread. I used a mix of rosemary, sage, and thyme. I just used regular whole wheat flour instead of the pastry type and it seemed to work just fine. No need for a stand mixer either.Martha Rose Shulman6 years agoYou use 2 tablespoons for the batter and 2 for the pan.SH in SF3 years agoWhy does this recipe suggest using a food processor or stand mixer? Why not use a mixing bowl, wooden spoon (or better, a Dutch whisk) and a bit of elbow grease?David Look6 years agoExtra tablespoon should be added to batter. Omission has been corrected.Klkruger6 years agoDelish. Use an 8-inch skillet over rather than the 10.25 (Lodge CI skillets come in 8 and 10.25, not 9). Didn't have an onion availab...
