Provolone Corn Loaf

Total Time
1hr 5mins
25 mins
40 mins

The flavours of cheese, pepper and sage really shine through in this great cheese loaf. The taste is delicious, and very moist may I add. This is great served up with a soup and salad, I always make two of these loaves for my family.

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  1. set oven to 350 degrees, (second lowest rack).
  2. grease a 8x4 baking pan.
  3. Sprinkle 2 tsp.
  4. cornmeal on the bottom and sides of loaf pan; set aside.
  5. In a large bowl, combine flour, sage, baking powder, salt, pepper, baking soda, cayenne if desired, and remaining cornmeal.
  6. In another bowl, beat the eggs, buttermilk and oil.
  7. Stir into dry ingredients, just until moistened.
  8. Fold in cheese.
  9. Pour into pan, bake for 40-50 mins, or until loaf test done.
  10. Cool 10 minutes before removing from pan.
  11. Refrigerate any leftovers.
Most Helpful

5 5

Great bread! Served it with Cincinnati Chili. This bread would be great with roasted chicken!!! Fantastic recipe, I cannot believe more people have not tried it! Thanks Kitz!

5 5

I cannot believe I'm the first one to review this wonderful quick bread! I had some "use it or lose it" provolone in the fridge and made this for dinner tonight. Moist with a wonderful texture, slightly grainy from the cornmeal yet smooth and creamy. Spices are a perfect compliment, not overpowering or too spicy. I made it as directed with dried sage, cayenne and olive oil, except using soured milk for buttermilk as I was out. This would be great with soup and salad or for brunch. We really enjoyed it. Thanks so much for posting, Kittencal!