1 cup Parmesan cheese
3 cups AP flour
1 Tbsp baking powder
1/4 tsp cayenne pepper
1 tsp salt
1/8 tsp freshly ground black pepper
4 oz. cheddar cheese, cut into 1/2-inch cubes
1 1/4 cup whole milk
3 Tbsp unsalted butter, melted
1 large egg, beaten lightly
3/4 cup sour cream
Adjust oven rack to middle position and preheat to 350. Spray a 5×9-inch loaf pan with nonstick cooking spray and sprinkle 1/2 cup of Parmesan evenly in the bottom of the pan.
In a large bowl, whisk together flour, baking powder, cayenne, salt, and pepper. Mix in the cheddar cubes, coating the pieces completely with flour.
In a separate bowl, combine milk, butter, egg, and sour cream. Pour the wet ingredients on top of the dry, and fold together with a rubber spatula to combine. The batter will be heavy and thick.
Scrape the batter into the loaf pan, smoothing the surface with the spatula. Sprinkle the remaining 1/2 cup of Parmesan evenly over the top.
Bake for approximately 50-60 minutes, or until a toothpick or skewer inserted into the center comes out clean. Cool in pan 10-20 minutes, then de-pan and cool for another 30-45 minutes. Cut into slices and serve warm.