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Skillet Cheddar Bread

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  • Prep 10 min
  • Total 30 min
  • Servings 4
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Prepare this distinctive Cheddar cheese bread in a skillet - ready in 30 minutes!
Updated Jun 9, 2010
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Ingredients

  • 3/4 cup all-purpose flour
  • 2 tablespoons instant nonfat dry milk
  • 2 teaspoons sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons firm butter (do not use margarine)
  • 1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
  • 1/3 cup water
  • 1/2 teaspoon canola oil

Steps

  • 1
    In medium bowl, mix flour, dry milk, sugar, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like cornmeal. Gently stir in cheese. Stir in water just until dough forms (do not overmix).
  • 2
    In 8-inch nonstick skillet, brush oil in bottom and up side. Press dough into 1/2-inch-thick round. Cut into 4 wedges. Place wedges in skillet; cover with foil.
  • 3
    Cook over low heat about 10 minutes or until puffed and bottoms are light brown. Turn wedges; cook about 10 minutes longer or until cooked through.

Tips from the Betty Crocker Kitchens

  • tip 1
    No need to heat your oven for this tasty bread--it "bakes" in your skillet and is a snap to stir together. Tightly wrap remaining wedges and chill or freeze for another time.

Nutrition

170 Calories, 7g Total Fat, 5g Protein, 21g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
270mg
11%
Potassium
130mg
4%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
3g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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