Ingredients

Makes 1 loaf

　　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

　　

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.