| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Unsifted all purpose flour |
| 1/2 |
c |
Yellow cornmeal |
| 2 1/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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
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