[recipe] Provolone Corn Loaf

[Guest guest]

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)

 

Nutritional Analysis: One slice (prepared with part skim

mozzarella cheese) equals 138 calories, 6g fat

(2g saturated fat), 31mg cholesterol, 275mg sodium,

16g carbohydrate, 1g fiber, 5g protein.

Diabetic Exchanges: 1 starch, 1/2 meat, 1/2 fat

 

~ PT ~

 

It is easy to be pleasant when life flows by like a song,

but the man worth while is the one who will smile when

everything goes dead wrong.

For the test of the heart is trouble,

and it always comes with years,

and the smile that is worth the praises of earth

is the smile that shines through the tears.

~ Irish saying