- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 (.25 ounce) package active dry yeast
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup milk
- 2 tablespoons butter or margarine, softened
- 1 egg
- 1/2 cup cornmeal
- 3/4 cup shredded Cheddar cheese
- additional cornmeal
- In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes. Stir dough down. Grease an 8-in. x 4-in. x 2-in. loaf pan an sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees F for 35-40 minutes or until golden brown. Cool in pan for 10 minutes before removing to a wire rack. Store in the refrigerator.