Maybe it's some sort of ancient hibernation instinct, but something about winter makes me want to hunker down with carbalicous goodness. I have so much Cabot Cheese as part of the Cheese Board that I'm basically always craving it, and always have a stash of it. So naturally, I needed a bread to go with my famous vegetarian crock pot chili recipe, which I made for my Sunday dinner. I was out of cornbread, so I came up with this alternative.
This recipe yields a dense, flavorful bread sporting a crusty top and a slightly crumbly interior. I used Cabot's Seriously Sharp Cheddar (both inside and on top), but Horseradish or Jalapeno Cheddar would also be stellar additions to this recipe.
Cabot Cheddar Cheese Quick Bread Recipe
1 Tablespoon sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter cut up
1 package Cabot cheese, grated (set a bit aside for topping)
1 egg, beaten
1 cup milk
Grease a 9x5 pan and preheat the oven to 400 degrees.
Mix together the dry ingredients, then cut in the butter until the batter resembles crumbly sand. Stir in the cheese, and then in a separate bowl, combine the egg and milk. Pour into the dry ingredients and stir to combine, being careful to not over mix it.
Spoon the batter into the pan, then top with the reserved cheese. Bake for 45 minutes or until a toothpick comes out clean. Allow to cool for at least 10 minutes before cutting and serving.