Provolone Corn Loaf Recipe
- 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 or vegetable oil
- 4 ounces provolone cheese, shredded or 1 cup (4 ounces) shredded mozzarella cheese
- 1. 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.
- 2. 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.
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.
Reviews for Provolone Corn Loaf
"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"
"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."