Provolone Corn Loaf - cooking recipe

Ingredients

2 tsp. plus 1 c. cornmeal, divided
1 1/2 c. flour
1 tsp. sage
2 tsp. baking powder
3/4 tsp. black pepper
1/2 tsp. baking soda
1/8 tsp. cayenne pepper (optional)
2 eggs
1 1/4 c. buttermilk
1/4 c. vegetable oil
4 oz. (1 oz.) shredded Provolone or Mozzarella cheese

Preparation

Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8 x 4 x 2-inch loaf pan; set aside.