Best Provolone Corn Loaf Recipes

PROVOLONE CORN LOAF

Provolone Corn Loaf image

"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," assures Norma Pederson of Colman, South Dakota. "Warm slices are great with a simple soup."

Provided by Taste of Home

Time 55m

Yield 1 loaf.

Number Of Ingredients 13

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 large eggs
1-1/4 cups buttermilk
1/4 cup olive oil
1 cup shredded provolone or part-skim mozzarella cheese
1 cup provolone cheese

Steps:

Preheat oven to 350°. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-in. loaf pan; set aside. In a large bowl, combine flour, sage, baking powder, salt, pepper, baking soda, cayenne if desired and remaining cornmeal. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in cheese., Pour into prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Refrigerate leftovers.

Nutrition Facts :

PROVOLONE CORN LOAF

Provolone Corn Loaf image

The flavours of cheese, pepper and sage really shine through in this great cheese loaf. The taste is delicious, and very moist may I add. This is great served up with a soup and salad, I always make two of these loaves for my family.

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 13

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

Steps:

set oven to 350 degrees, (second lowest rack).
grease a 8x4 baking pan.
Sprinkle 2 tsp.
cornmeal on the bottom and sides of loaf pan; set aside.
In a large bowl, combine 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 pan, bake for 40-50 mins, or until loaf test done.
Cool 10 minutes before removing from pan.
Refrigerate any leftovers.

Nutrition Facts : Calories 2367.7, Fat 108.5, SaturatedFat 35.9, Cholesterol 526.3, Sodium 5349, Carbohydrate 263.5, Fiber 15.6, Sugar 17.5, Protein 86.6

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