| 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
<palgreen@hiwaay.net> on Feb 01, 1998
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”