Provolone Corn Loaf

By Hklbrries

The flavors of cheese, pepper and sage come through in slices of this zippy corn bread that's best served right out of the oven. Warm slices are great with a simple soup.

Ingredients

• 1 cup plus 2 tsp cornmeal, divided
• 1 1/2 cups all-purpose flour
• 1 tbsp minced fresh sage or 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, optional
• 2 eggs
• 1 1/4 cups buttermilk
• 1/4 cup olive or vegetable oil
• 1 cup (4 ounces) shredded provolone or mozzarella cheese

Preparation

Step 1

Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8-by-4-by-2-inch 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 F for 40 to 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.