Olive Cheese Skillet Bread

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.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 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

1. Preheat oven to 375F and grease a 9" skillet very well.
2. Drain olives and cut into wedges.
3. Place baking mix (Bisquick), potato buds, onion, garlic powder, olives and cheese in a large mixing bowl.
4. Measure remaining ingredients into another bowl and mix thoroughly.
5. Add liquids to dry ingredients.
6. Stir just until moistened and turn into prepared skillet.
7. Flour your hands and pat dough into a rounded shape.
8. Brush with additional butter or an egg wash, if desired.
9. Bake 45 minutes or until bread tests done.