Guest guest Posted January 3, 2009 Report Share Posted January 3, 2009 This is a very delicious and easy dinner bread recipe. I have even folded in some leftover corn into the recipe before with good results. Provolone Corn Loaf 2 tsp plus 1 cup cornmeal, divided 1 1/2 cups all-purpose flour 1 tsp rubbed sage 2 tsp baking powder 1 tsp salt 3/4 tsp coarsely ground pepper 1/2 tsp baking soda 1/8 tsp cayenne pepper 2 eggs 1 1/4 cups buttermilk 1/4 cup olive oil 1 cup shredded provolone cheese or mozzarella Sprinkle 2 teaspoons of the cornmeal on the bottom and sides of a greased loaf pan; set aside. In a large bowl, combine the flour, sage, baking powder, salt, pepper, baking soda, cayenne and the remaining cornmeal. In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients until just moistened. Fold in cheese. Pour into the prepared loaf pan. Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack. Refrigerate leftovers. Yield: 1 loaf (16 slices) ~ PT ~ Animals can communicate quite well. And they do. And generally speaking, they are ignored. ~Alice Walker Quote Link to comment Share on other sites More sharing options...
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