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3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)<\/span><\/p>\n 3 C (15 ounces) all-purpose flour<\/span><\/p>\n 1 Tbsp baking powder<\/span><\/p>\n 1\/4 tsp cayenne pepper<\/span><\/p>\n 1 tsp salt<\/span><\/p>\n 1\/8 tsp black pepper<\/span><\/p>\n 4-5 ounces sharp or extra-sharp cheddar cheese, cut into \u00c2\u00bd-inch cubes<\/span><\/p>\n 1 1\/4 C whole milk (2% milk may be substituted but don\u00e2\u20ac\u2122t use skim milk)<\/span><\/p>\n 3 Tbsp butter, melted<\/span><\/p>\n 1 large egg lightly beaten<\/span><\/p>\n 3\/4 C sour cream<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees.\u00c2\u00a0 <\/span>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.\u00c2\u00a0 <\/span>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.\u00c2\u00a0 <\/span>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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00c2\u00bd-inch cubes 1 1\/4 C whole milk (2% milk may be substituted but don\u00e2\u20ac\u2122t use skim milk) 3 Tbsp butter, melted 1 large egg lightly beaten 3\/4 C sour cream \u00c2\u00a0 Adjust an oven rack to…<\/p>\n