3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)

3 C (15 ounces) all-purpose flour

1 Tbsp baking powder

1/4 tsp cayenne pepper

1 tsp salt

1/8 tsp black pepper

4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes

1 1/4 C whole milk (2% milk may be substituted but don’t use skim milk)

3 Tbsp butter, melted

1 large egg lightly beaten

3/4 C sour cream

 

Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees.  Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.  In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.  Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.