Provolone Corn Loaf

Name: Provolone Corn Loaf
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 2 teaspoons cornmeal, plus; 1 cup cornmeal, divided; 1 1/2 cups flour; 1 tablespoon minced fresh sage or 1 teaspoon dried rubbed sage; 2 teaspoons baking powder; 1 teaspoon salt; 3/4 teaspoon fresh coarse ground black pepper; 1/2 teaspoon baking soda; 1/8 teaspoon cayenne pepper (optional); 2 eggs; 1 1/4 cups buttermilk; 1/4 cup olive oil or 1/4 cup vegetable oil; 1 cup shredded provolone cheese or 1 cup mozzarella cheese

Submitted by Kittencalrecipezazz

"The flavours of cheese, pepper and sage really shine through in this great cheese loaf. The taste is delicious, and very moist may I add. This is great served up with a soup and salad, I always make two of these loaves for my family."

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photo by ncmysteryshopper

Ready In:: 1hr 5mins
Ingredients:: 13
Yields:: 1 loaf

ingredients

2 teaspoons cornmeal, plus
1 cup cornmeal, divided
1 ¹⁄₂ cups flour
1 tablespoon minced fresh sage or 1 teaspoon dried rubbed sage
2 teaspoons baking powder
1 teaspoon salt
³⁄₄ teaspoon fresh coarse ground black pepper
¹⁄₂ teaspoon baking soda
¹⁄₈ teaspoon cayenne pepper (optional)
2 eggs
1 ¹⁄₄ cups buttermilk
¹⁄₄ cup olive oil or 1/4 cup vegetable oil
1 cup shredded provolone cheese or 1 cup mozzarella cheese

directions

set oven to 350 degrees, (second lowest rack).
grease a 8x4 baking pan.
Sprinkle 2 tsp.
cornmeal on the bottom and sides of 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 the eggs, buttermilk and oil.
Stir into dry ingredients, just until moistened.
Fold in cheese.
Pour into pan, bake for 40-50 mins, or until loaf test done.
Cool 10 minutes before removing from pan.
Refrigerate any leftovers.

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Reviews

Great bread! Served it with Recipe #187266. This bread would be great with roasted chicken!!! Fantastic recipe, I cannot believe more people have not tried it! Thanks Kitz!

ncmysteryshopper
I cannot believe I'm the first one to review this wonderful quick bread! I had some "use it or lose it" provolone in the fridge and made this for dinner tonight. Moist with a wonderful texture, slightly grainy from the cornmeal yet smooth and creamy. Spices are a perfect compliment, not overpowering or too spicy. I made it as directed with dried sage, cayenne and olive oil, except using soured milk for buttermilk as I was out. This would be great with soup and salad or for brunch. We really enjoyed it. Thanks so much for posting, Kittencal!

LonghornMama