| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Unsifted all purpose flour |
| 1/2 | c | Yellow cornmeal |
| 2 1/4 | t | Baking powder |
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| 3/4 | c | 4 oz coarsely chopped ham |
| 1 | c | Plus two tablespoons grated |
| Parmesan cheese | ||
| 3/4 | c | Milk |
| 1/3 | c | Olive oil |
| 2 | Eggs |
INSTRUCTIONS
Preheat the oven to 375 degrees. In a large mixing bowl, sift together the flour, cornmeal, baking powder, salt, and pepper. Stir in the chopped ham and 1 cup of the grated Parmesan cheese. In a small bowl, whisk together the milk, olive oil and eggs. Add to the flour mixture and stir until just combined. Pour the batter into a greased 9 x 5 x 3 inch loaf pan. Sprinkle the remaining cheese on top and bake until a toothpick inserted in the center comes out clean- 45 to 50 minutes. Set the pan on a wire rack and let cool for 20 minutes, then turn out. Serve warm or at room temperature. Will keep one week covered with aluminum foil and refrigerated; 3 months wrapped tight in aluminum foil and stored at 0 degrees. Yield: one loaf Posted to recipelu-digest Volume 01 Number 672 by Perry Greene <[email protected]> on Feb 01, 1998
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