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
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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.
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In a bowl, whisk the flour,baking powder, salt, cayenne, and black pepper together.
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Stir in cheddar cheese, breaking up clumps, until it is coated with the flour mixture.
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In another bowl, whisk the milk, sour cream, melted butter, and egg together until smooth.
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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.
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Scrape the batter into the prepared pan and smooth the top.
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Sprinkle the remaining 1/2 cup Parmesan evenly over the top.
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Bake 45-50 minutes, until golden brown and pick comes out with just a few crumbs attached, rotating the pan halfway through baking.
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Let the loaf cool for 10 minutes, then turn out onto a wire rack; let cool for 1 hour before serving.