Prep: 15 min. Bake: 25 min.
Makes 1 loaf (12 slices)
Ingredients:
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup fat-free milk
1/3 cup canola oil
1 cup shredded sharp cheddar cheese
Directions:
Preheat oven to 350°. In a large bowl, whisk together the first 6 ingredients. In another bowl, whisk together egg, milk and oil. Stir in cheese and add to flour mixture; stir just until moistened.
Spoon batter into a greased 9-in. cast-iron skillet and bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
Notes:
For muffins, prepare batter as directed. Spoon batter into 9 greased muffin tins and bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
This really sounds like it would be delicious with spaghetti and meatballs. Mmm.
Although I don’t have a cast iron skillet, I do have a Le Creuset loaf pan, which I think is enameled cast iron. It should be able to substitute, right?
I think it would do okay. You may want to check it for doneness earlier but if you keep watch on it it should be good. Not everyone has a cast iron pan. Those suckers are heavy!
It’s very small, though. We need a bigger one sometime…