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Smoked provolone cornbread

This quick bread made from scratch is the perfect accompaniment to a batch of chili or stew

By Andrea Stewart

**INGREDIENTS** * 1 cup cornmeal * 1 cup all-purpose flour * 1/2 tsp salt * 2 tsp baking powder * 3/4 tsp black pepper * 1/4 tsp cayenne pepper * 1/4 cup extra-virgin olive oil * 1 1/4 cups buttermilk * 2 eggs * 1/2 cup grated smoked provolone cheese

(see INSTRUCTIONS below)

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**INSTRUCTIONS** 1. Preheat oven to 350°F. 2. Lightly grease an 8" x 8" baking dish. 3. Mix cornmeal, flour, salt, baking powder, black pepper and cayenne together in a large bowl. 4. Whisk olive oil, buttermilk and eggs in a small bowl. Add wet ingredients to dry and stir until just incorporated. 5. Mix in cheese. 6. Pour batter into prepared pan and bake for 45 minutes, or until a toothpick inserted into centre comes out clean. 7. Lightly brush with a little olive oil and let cool 10 minutes before serving. *Makes 12 servings.*

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