Recipe information
Yield
Makes 1 loaf
Ingredients
2 medium onions
1/2 stick (1/4 cup) unsalted butter
1 1/2 teaspoons salt
2 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon dry mustard
1 tablespoon baking powder
3 tablespoons poppy seeds
3 1/2 cups grated sharp Cheddar (about 14 ounces)
3 large eggs
1 1/2 cups milk
Preparation
Step 1
Preheat oven to 350°F. Grease and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
Step 2
Chop onions and in a large skillet cook in butter with 1/2 teaspoon salt over moderate heat, stirring occasionally, until softened and pale golden, about 15 minutes. Cool onions.
Step 3
Into a bowl sift together flour, cornmeal, mustard, baking powder, and remaining teaspoon salt. Stir in poppy seeds and Cheddar. In a small bowl lightly beat eggs and stir in milk. Add milk mixture and onion mixture to flour mixture, stirring until just combined.
Step 4
Pour batter into loaf pan. Bake bread 1 1/4 hours, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes. Turn out bread onto rack and cool completely.
