"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."
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- 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 large eggs
- 1-1/4 cups buttermilk
- 1/4 cup olive oil
- 1 cup shredded provolone or part-skim mozzarella cheese
- 1 cup provolone cheese
- 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
Reviews forProvolone Corn Loaf
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MY REVIEW
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
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."
