Provolone Corn Loaf
- 2 tsp. + 1 cup cornmeal, divided
- 1 1/2 cups flour
- 1 Tbsp. minced fresh sage
- 2 tsp. baking powder
- 1 tsp. salt
- 3/4 tsp. coarsely ground pepper
- 1/2 tsp. baking soda
- 1/8 tsp. cayenne pepper, opt.
- 2 eggs
- 1 1/4 cups buttermilk
- 1/4 cup olive or vegetable oil
- 1 cup shredded provolone or mozzarella cheese
Sprinkle 2 tsp. cornmeal on the bottom and sides of a greased 8x4 inch 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 degrees F 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.
By Robin from Washington, IA
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