Provolone Corn Loaf

13 ingredients
11 steps

Ingredients

  • 2 teaspoons cornmeal, plus
  • 1 cup cornmeal, divided
  • 1 12 cups flour
  • 1 tablespoon minced fresh sage or 1 teaspoon dried rubbed sage
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 34 teaspoon fresh coarse ground black pepper
  • 12 teaspoon baking soda
  • 18 teaspoon cayenne pepper (optional)
  • 2 eggs
  • 1 14 cups buttermilk
  • 14 cup olive oil or 14 cup vegetable oil
  • 1 cup shredded provolone cheese or 1 cup mozzarella cheese

Directions

  1. 1
    set oven to 350 degrees, (second lowest rack).
  2. 2
    grease a 8x4 baking pan.
  3. 3
    Sprinkle 2 tsp.
  4. 4
    cornmeal on the bottom and sides of loaf pan; set aside.
  5. 5
    In a large bowl, combine flour, sage, baking powder, salt, pepper, baking soda, cayenne if desired, and remaining cornmeal.
  6. 6
    In another bowl, beat the eggs, buttermilk and oil.
  7. 7
    Stir into dry ingredients, just until moistened.
  8. 8
    Fold in cheese.
  9. 9
    Pour into pan, bake for 40-50 mins, or until loaf test done.
  10. 10
    Cool 10 minutes before removing from pan.
  11. 11
    Refrigerate any leftovers.

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