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Ingredients
- 2 teaspoons plus 1 cup cornmeal, divided
- 1-1/2 cups all-purpose flour
- 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 teaspoon coarsely ground pepper
- 1/2 teaspoon baking soda
- 1/8 teaspoon cayenne pepper, optional
- 2 eggs
- 1-1/4 cups buttermilk
- 1/4 cup olive oil
- 4 ounces provolone cheese, shredded or 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup (4 ounces) provolone cheese
Preparation
Step 1
Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8-in. x 4-in. loaf pan; set aside.
In a large bowl, combine the flour, sage, baking powder, salt, pepper, baking soda, cayenne if desired and remaining cornmeal.
In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in cheese.
Pour into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Refrigerate leftovers. Yield: 1 loaf.
Note: Use real cheese.
Nutritional Analysis: One slice (prepared with part-skim mozzarella cheese) equals 138 calories, 6 gm fat (2 g saturated fat), 31 mg cholesterol, 275 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 meat, 1/2 fat.