Provolone Corn Loaf
A savory corn and cheese loaf with a hint of sage and spice, perfect for brunch or as a comforting snack, appealing to cheese lovers and bread enthusiasts alike.
Ingredients
Instructions
- Sprinkle 2 teaspoons of cornmeal on the bottom and sides of a greased 8 x 4 x 2-inch loaf pan; set aside.
- In a large bowl, combine 1 1/2 cups of flour, 2 teaspoons of cornmeal, sage, baking powder, black pepper, baking soda, and cayenne pepper if using.
- In a separate bowl, beat the eggs and then stir in the buttermilk and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fold in the shredded Provolone or Mozzarella cheese until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
Tips & Substitutions
For a deeper flavor, consider adding fresh herbs like thyme or rosemary to the batter. If you don't have Provolone cheese, you can easily substitute it with Mozzarella or even Cheddar for a different taste. Ensure you measure the cornmeal accurately as it can affect the texture. Also, avoid overmixing the batter to keep the loaf light and airy.
Serving Suggestions
This Provolone Corn Loaf makes a delightful centerpiece for brunch and pairs beautifully with a fresh salad or a bowl of soup. For a heartier meal, serve alongside grilled vegetables or a simple Egg And Spinach Casserole. It's also great toasted with a spread of butter or your favorite jam.
Storage & Reheating
Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days. For longer storage, slice and freeze the loaf in airtight bags, which can last for up to 3 months. To reheat, simply place slices in a toaster or oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Provolone Corn Loaf contains roughly 369 calories, with 9g protein, 68g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (53% of the Daily Value), iron (32% of the Daily Value), and calcium (27% of the Daily Value), and a good source of protein and potassium. It also contributes 15g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this loaf ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator until you're ready to bake. However, for best results, bake it fresh on the day you plan to serve it to ensure optimal texture and flavor.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before adding it to the recipe. This will provide the necessary acidity for the baking powder to work effectively.
How can I add more flavor to the loaf?
To enhance the flavor, consider incorporating additional ingredients like jalapeños for heat, or sun-dried tomatoes for a savory touch. You could also mix in some cooked corn kernels to amplify the corn flavor, making it even more delicious and satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).