Recipe by mollypaul
In years gone by, heavy iron skillets were the utensils that turned out breads over a glowing campfire. Easily put together in minutes, this savory bread can be served right in the iron skillet it was baked in. From an old newspaper clipping.
- 1 (16 ounce) can pitted black olives, drained
- 4 cups buttermilk baking mix (use Recipe #35950 if neither is available) or 4 cups Bisquick (use Bisquick Mix if neither is available)
- 1⁄4 cup Betty Crocker potato buds
- 3 tablespoons minced onions
- 1⁄2 teaspoon garlic powder
- 1 cup monterey jack cheese, shredded
- 3⁄4 cup milk
- 1⁄2 cup sour cream
- 2 tablespoons butter, melted
- 1 egg, lightly beaten
Directions See How It's Made
- Preheat oven to 375F and grease a 9" skillet very well.
- Drain olives and cut into wedges.
- Place baking mix (Bisquick), potato buds, onion, garlic powder, olives and cheese in a large mixing bowl.
- Measure remaining ingredients into another bowl and mix thoroughly.
- Add liquids to dry ingredients.
- Stir just until moistened and turn into prepared skillet.
- Flour your hands and pat dough into a rounded shape.
- Brush with additional butter or an egg wash, if desired.
- Bake 45 minutes or until bread tests done.