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.
Nutrition & Diet Analysis (per serving)
793
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).