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Ingredients
| cornmeal: 2 tsp |
| cornmeal: 1 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| fresh sage (chopped): 1/2 tsp (rubbed) |
| baking powder: 2 tsp |
| salt: 1 tsp |
| black pepper: 3/4 tsp (fresh coarse ground) |
| baking soda: 1/2 tsp |
| cayenne pepper: 1/8 tsp (optional) |
| eggs: 2 |
| buttermilk: 1 1/4 cups |
| vegetable oil: 1/4 cup |
| mozzarella cheese, whole milk (shredded): 1 cup |
Cheesy Corn Loaf
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-inch loaf pan; set aside.
- In a large bowl, combine remaining cornmeal, flour, sage, baking powder, salt, pepper, baking soda and cayenne if desired.
- In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients until just moistened. Fold in cheese.
- Pour into prepared pan. Bake until a toothpick inserted near the center comes clean, about 40 to 50 minutes.
- Cool for 10 minutes before removing from pan to a wire rack. Store leftover bread in the refrigerator.