Categories: Quick Bread, Side Dish

Ingredients

• 3 ounces parmesan cheese, grated on the large holes of a box grater
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground black pepper
• 4 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes
• 1 cup whole milk
• 1/2 cup sour cream
• 3 tablespoons unsalted butter, melted and cooled
• 1 large egg

Directions

1. Position oven rack in middle position; preheat oven to 350°; grease an 8 1/2 × 4 1/2 inch loaf pan, then sprinkle 1/2 cup of the Parmesan evenly over the bottom of the pan.

2. In a bowl, whisk the flour,baking powder, salt, cayenne, and black pepper together.

3. Stir in cheddar cheese, breaking up clumps, until it is coated with the flour mixture.

4. In another bowl, whisk the milk, sour cream, melted butter, and egg together until smooth.

5. Gently fold the milk mixture into the flour mixture with a rubber spatula until just combined (do not overmix); the batter will be heavy and thick.

6. Scrape the batter into the prepared pan and smooth the top.

7. Sprinkle the remaining 1/2 cup Parmesan evenly over the top.

8. Bake 45-50 minutes, until golden brown and pick comes out with just a few crumbs attached, rotating the pan halfway through baking.

9. Let the loaf cool for 10 minutes, then turn out onto a wire rack; let cool for 1 hour before serving.

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