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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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The Practical Pantry Ingredients:
2 teaspoons cornmeal |
1 cup cornmeal |
1 1/2 cups all-purpose flour |
1/2 teaspoon rubbed sage |
2 teaspoons baking powder |
1 teaspoon salt |
3/4 teaspoon fresh coarse ground black pepper |
1/2 teaspoon baking soda |
1/8 teaspoon cayenne pepper (optional) |
2 eggs |
1 1/4 cups buttermilk |
1/4 cup vegetable oil |
1 cup shredded mozzarella cheese |
Directions:
1. Preheat oven to 350 degrees. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-inch loaf pan; set aside.
2. In a large bowl, combine remaining cornmeal, flour, sage, baking powder, salt, pepper, baking soda and cayenne if desired.
3. In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients until just moistened. Fold in cheese.
4. Pour into prepared pan. Bake until a toothpick inserted near the center comes clean, about 40 to 50 minutes.
5. Cool for 10 minutes before removing from pan to a wire rack. Store leftover bread in the refrigerator.
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