Poppyseed Cheese Bread
3/4 cup unsalted butter
1/3 cup granulated sugar
5 eggs
1/2 cup milk
2 fresh jalapeños, minced
2 tablespoons poppy seeds
1 cup (4 ounces) grated mild Cheddar cheese
3 ounces cream cheese
1 cup all-purpose flour
1 cup stone-ground cornmeal
2 1/2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
Cream together butter and sugar with an electric mixer. Blend in the eggs. Add milk, jalapeños, poppy seeds and cheeses, mixing well after each addition.
Sift together remaining ingredients, and add the dry mixture to the batter, about one-third at a time, mixing well after each addition. Spoon the batter into the pan. Bake bread about 40 minutes, or until a wooden pick inserted in the center comes out clean.
Serve the bread warm or at room temperature.
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