Provolone Corn Loaf 🧀🌽
Overview:
- Cook Time: 40 minutes
- Prep Time: 25 minutes
- Total Time: 1 hour and 5 minutes
- Yield: 1 loaf
- Rating: ⭐⭐⭐⭐⭐ (5/5)
- Calories: 2367.7
- Fat Content: 108.5g
- Saturated Fat Content: 35.9g
- Cholesterol Content: 526.3mg
- Sodium Content: 5349mg
- Carbohydrate Content: 263.5g
- Fiber Content: 15.6g
- Sugar Content: 17.5g
- Protein Content: 86.6g
Description:
The Provolone Corn Loaf is a delightful creation where the flavors of cheese, pepper, and sage unite to create a truly mouthwatering experience. This cheese loaf is not just delicious but also wonderfully moist, making it an ideal companion to a warm bowl of soup and a fresh salad. When I make this for my family, I always prepare two loaves because it’s just that good!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Cornmeal |
| 1 cup | Flour |
| 1 1/2 tsp | Fresh sage |
| 1 tsp | Dried rubbed sage |
| 2 tsp | Baking powder |
| 1 tsp | Salt |
| 3/4 tsp | Fresh coarse ground black pepper |
| 1/2 tsp | Baking soda |
| 1/8 tsp | Cayenne pepper |
| 2 | Eggs |
| 1 1/4 cups | Buttermilk |
| 1/4 cup | Olive oil |
| 1 cup | Provolone cheese, shredded |
| 1 cup | Mozzarella cheese, shredded |
Instructions:
- Preheat your oven to 350°F (175°C), positioning the rack on the second lowest level.
- Grease an 8×4 inch loaf pan generously to ensure easy removal of your loaf.
- Sprinkle 2 teaspoons of cornmeal onto the bottom and sides of the loaf pan, coating it evenly. Set the pan aside.
- In a large mixing bowl, combine the flour, fresh sage, baking powder, salt, black pepper, baking soda, and cayenne pepper (if using).
- In another bowl, whisk together the eggs, buttermilk, and olive oil until well blended.
- Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix; a few lumps are okay.
- Add in the shredded provolone and mozzarella cheese, folding them into the batter gently.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- If you have any leftovers, store them in the refrigerator for freshness.
This Provolone Corn Loaf is a wonderful treat that’s perfect for any occasion. The blend of cheeses, the warmth of sage, and the subtle kick of pepper make each bite a delightful experience. Serve it up alongside your favorite soup and salad for a complete and satisfying meal that your family will love. Enjoy! 🍞🧀
