• Make-Ahead

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 1/2 cup chopped red bell pepper
3. 1 small onion, minced (about 1/2 cup)
4. 2 garlic cloves, minced
5. 2 cups yellow cornmeal
6. 2 cups all-purpose flour
7. 1/4 cup sugar
8. 2 tablespoons baking powder
9. 1 teaspoon salt
10. 2 cups farmer cheese (15 ounces), softened
11. 2 large eggs, lightly beaten
12. 2 cups whole milk
13. 1 stick (4 ounces) unsalted butter, melted and cooled slightly, plus 3 tablespoons chilled butter
14. 2 tablespoons minced rosemary 

Directions

1. Preheat the oven to 375°. In a medium skillet, heat the olive oil until shimmering. Add the red bell pepper, onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer to a plate.
2. Preheat a 9-inch cast-iron skillet in the oven for 5 minutes. Meanwhile, in a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. In a food processor, puree the farmer cheese until smooth. Add the eggs, 1 at a time, and process until blended. Add the milk and the melted butter and process until smooth. Transfer to a bowl and stir in the pepper and onion mixture and the rosemary. Add the cheese mixture to the dry ingredients and beat with a wooden spoon until the batter is just moistened.
3. Add the 3 tablespoons of chilled butter to the cast-iron skillet and swirl to coat. Pour the batter into the hot skillet, smooth the surface and bake for about 50 minutes, or until the corn bread is golden and a cake tester inserted in the center comes out clean. Cut the corn bread into wedges and serve.

Make Ahead

The corn bread can be wrapped in foil and refrigerated for up to 2 days. Rewarm in a 325° oven.