Provolone Corn Loaf

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

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

Recipe

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