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Provolone Corn Loaf Recipe

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"The flavors of cheese, pepper and sage come through in slices of this zippy corn bread that's best served right out of the oven," assures Norma Pederson of Colman, South Dakota. "Warm slices are great with a simple soup."

This recipe is:

Diabetic Friendly

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Provolone Corn Loaf Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 16 Servings

15 40 55

Ingredients

2 teaspoons plus 1 cup cornmeal, divided
1-1/2 cups all-purpose flour
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
1/2 teaspoon baking soda
1/8 teaspoon cayenne pepper, optional
2 eggs
1-1/4 cups buttermilk
1/4 cup olive oil
4 ounces provolone cheese, shredded or 1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) provolone cheese

Directions

Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8-in. x 4-in. loaf pan; set aside. In a large bowl, combine the flour, sage, baking powder, salt, pepper, baking soda, cayenne if desired and remaining cornmeal. In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in cheese.
Pour into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Refrigerate leftovers. Yield: 1 loaf.

Nutritional Analysis: One slice (prepared with part-skim mozzarella cheese) equals 138 calories, 6 gm fat (2 g saturated fat), 31 mg cholesterol, 275 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 meat, 1/2 fat.

Originally published as Provolone Corn Loaf in Quick Cooking January/February 2001, p52

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Reviews for Provolone Corn Loaf (1)

Provolone Corn Loaf

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Reviewed on Sep. 18, 2009 by Susan Deborah Smith

I've made this delicious bread and entered it in the Los Angeles County Fair. The first time, I entered it in the corn bread category and won third prize. The second time, I entered it as a cheese bread and won second prize. The finished bread tends to be a bit on the dry side; I would never use anything but full-fat cheese in it, and I've experimented with adding a spoonful of cream, etc. No matter what, though, it's delicious.