3ounces(85g)Parmesan cheese, shredded on large holes of box grater (about 1 cup)
4-5ounces(113 to 142g)sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
1 ¼cupswhole milk, 2% milk may be substituted but don’t use skim milk
1largeegg lightly beaten
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.
Toothpick Test: if the toothpick comes out with what looks like uncooked batter after testing the bread for doneness, try again in a different spot since the toothpick may have hit a pocket of cheese the first time. You definitely don’t want to overbake the bread or it will be dry. Let it Cool:according to the original recipe, the texture of the bread improves as it cools, so if you can, resist the urge to slice the bread while it is still very hot. Toast: I can attest that this leftover cheese bread makes excellent toast. Use a toaster oven or baking sheet in a 425-degree oven for 5 to 10 minutes (a conventional toaster can be messy because the pockets of cheese will melt and burn).