Provolone Corn Loaf Recipe

4.5 2 2
Provolone Corn Loaf Recipe
Provolone Corn Loaf Recipe photo by Taste of Home
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Provolone Corn Loaf Recipe

Read Reviews
4.5 2 2
Publisher Photo
"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."
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

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

Preheat oven to 350°. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-in. loaf pan; set aside. In a large bowl, combine flour, sage, baking powder, salt, pepper, baking soda, cayenne if desired and remaining cornmeal. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in cheese.
Pour into prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Refrigerate leftovers. Yield: 1 loaf.
Originally published as Provolone Corn Loaf in Quick Cooking January/February 2001, p52

Nutritional Facts

1 slice: 138 calories, 6g fat (2g saturated fat), 31mg cholesterol, 275mg sodium, 16g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 meat, 1/2 fat.

  • 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
  1. Preheat oven to 350°. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-in. loaf pan; set aside. In a large bowl, combine flour, sage, baking powder, salt, pepper, baking soda, cayenne if desired and remaining cornmeal. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in cheese.
  2. Pour into prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Refrigerate leftovers. Yield: 1 loaf.
Originally published as Provolone Corn Loaf in Quick Cooking January/February 2001, p52

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Reviews forProvolone Corn Loaf

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MY REVIEW
shortbreadlover User ID: 960739 256582
Reviewed Nov. 9, 2016

"it is a bit dry but that is due to the corn meal i really loved it. it was great with a bowl of chili"

MY REVIEW
Susan Deborah Smith User ID: 4426231 75467
Reviewed Sep. 18, 2009

"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."

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