Provolone Corn Loaf

• 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
• 3/4 teaspoon coarsely ground pepper
• 1/2 teaspoon baking soda
• 1/8 teaspoon cayenne pepper, optional
• 2 large eggs
• 1-1/4 cups buttermilk
• 1/4 cup olive oil
• 1 cup shredded provolone or part-skim mozzarella cheese
• 1 cup provolone cheese

1. Preheat oven to 350u0b0. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-in. loaf pan; set aside. In a large bowl, combine flour, sage, baking powder, salt, pepper, baking soda, cayenne if desired and remaining cornmeal. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in cheese.
2. Pour into prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Refrigerate leftovers.

cornmeal, flour, fresh sage, baking powder, salt, ground pepper, baking soda, cayenne pepper, eggs, buttermilk, olive oil, provolone, provolone cheese

Taken from www.tasteofhome.com/recipes/provolone-corn-loaf/ (may not work)