Taste of Home’s Light & Tasty Holiday Recipes 2005, p. 27
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
¾ teaspoon coarsely ground pepper
½ teaspoon baking soda
1/8 teaspoon cayenne pepper, optional
2 eggs
1-1/4 cups buttermilk
¼ cup olive oil
4 ounces provolone cheese, shredded
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| No shredded or solid provolone to be had at Walmart, so I messed around with sliced. |
Sprinkle 2 teaspoons cornmeal on the bottom and sides
of a greased 8-in. x 4-in. x 2-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 350F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
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| What a pretty loaf! |
Cool for 10
minutes before removing from pan to a wire rack. Refrigerate leftovers.
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| And it paired SO well with tomato soup! |
My Rating: 4/5 "Great flavor and a really nice ratio of flour to corn. It was a bit dry for my taste, but dipping it in soup really helped. Baked cheese is so much fun!"
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