- 3tablespoons butter, divided
- 1/2cup finely chopped onion
- 2teaspoons curry powder
- 1/2teaspoon ground cumin
- 1/8teaspoon cayenne pepper
- 3/4teaspoon salt
- 3/4cup flour
- 3/4cup cornmeal
- 1teaspoon baking powder
- 1/2teaspoon baking soda
- 1tablespoon sugar
- 8ounces (1 cup) canned or pumpkin puree*
- 1 1/2teaspoons finely diced hot chile, such as jalapeno or Serrano
- 2 eggs, lightly beaten
- 2/3cup buttermilk
- 3/4cup shredded Wisconsin Colby cheese**, divided
- Preheat oven to 350F. Butter a 9 1/4 x 5 1/4 x 3-inch loaf pan.
- In skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool.
- Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl.
- Melt remaining butter and set aside. In a large bowl, whisk the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes. Remove from oven and sprinkle remaining Colby over the bread top. Return to oven 5-7 minutes longer, until the cheese melts and the bread is baked through.
*To puree fresh pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted water until tender, 8-12 minutes. Drain. Puree pumpkin in food processor or blender.
**Wisconsin Cheddar cheese can be substituted.