[recipe*] Provolone Cornbread Loaf

[Guest guest]

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