Recipe - Ham And Cheese Bread

2 cup Unsifted all purpose flour
One half cup Yellow cornmeal
2 One fourth teaspoon Baking powder
One half teaspoon Salt
One fourth teaspoon Black pepper
Three fourths cup (4 oz) coarsely chopped ham
1 cup Plus two tablespoons grated
Parmesan cheese
Three fourths cup Milk
1/3 cup Olive oil
2 Eggs

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 recipeludigest Volume 01 Number 672 by Perry Greene
palgreen@hiwaay.net on Feb 01, 1998