Oatmeal pan bread

Adapted from a Jacques Pepin recipe, this easy and quick-to-make bread has a host of uses, with soup, cheese, salad, etc. Best served warm, I think.

1 c quick oatmeal (not “instant”)
2 tsp baking powder
2/3 c finely chopped onions
1 large egg
1/2 c chopped parsley leaves
1/2 tsp salt
1/2 tsp ground black pepper
1/2 c whole milk

Heat oven to 400 degrees.

Combine and mix all ingredients. Heat 2 TB of vegetable oil in a 7 inch (size not critical) skillet, cast iron is best, until just starting to smoke. Add batter and smooth out to make an even layer. Drizzle another TB of oil on the top. Put in oven for 15-20 min, until the bottom is nicely browned. Flip over and bake for another 5-10 minutes. Remove to plate and let cool for a few minutes before slicing into wedges.

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