How to Make It
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.
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.
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.