Provolone Corn Loaf
Experience the perfect balance of savory and sweet with this Provolone Corn Loaf, a delightful twist on classic cornbread! Infused with rich provolone cheese, tender corn kernels, and a hint of fresh parsley, this loaf delivers a moist, flavorful bite every time. The buttermilk-based batter creates a soft crumb, while the golden crust adds a satisfying texture. Quick and easy to prepare, this versatile recipe is ideal as a side dish for hearty stews or a standalone snack. Ready in under an hour, this cheesy cornbread loaf is sure to become a family favorite for any occasion.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt
- 1 cups buttermilk
- 0.25 cups unsalted butter, melted
- 1 units large egg
- 0.75 cups fresh or frozen corn kernels
- 1 cups shredded provolone cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, melted butter, and egg until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this could make the bread dense.
Fold in the corn kernels, shredded provolone cheese, and parsley (if using) until evenly distributed throughout the batter.
Transfer the batter into your prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.0 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
