Ham and Cheese Bread
Source: Perry Greene on Feb 01, 1998

2 c unsifted all purpose flour
1/2 c yellow cornmeal
2 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp 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

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