Butter Batter Bread
|Eggs||2 , well beaten|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Cooking oil/Salad oil||2 Tablespoon|
|Instant minced onion||1 Teaspoon|
|Biscuit mix||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
|Celery seed/Sesame seed||1 Tablespoon|
Combine eggs, soup, and oil; mix well.
Stir instant onion into biscuit mix in a bowl and make a well in the center.
Add the soup mixture and stir until just blended.
Heat butter in a heavy 8-inch skillet with heat-resistant handle.
Spoon in the batter and top with cheese and celery seed.
Bake at 400°F about 25 minutes.
Serve hot, cut in wedge-shaped pieces.