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Provolone Corn Loaf

 Provolone Corn Loaf
"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."
16 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 2 teaspoons plus 1 cup cornmeal, divided
  • 1-1/2 cups King Arthur Unbleached 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

2 of 2

Provolone Corn Loaf (continued)

Directions (continued)

  • from pan to a wire rack. Refrigerate leftovers. Yield: 1 loaf.
Nutritional Facts: 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.