Red Pepper Corn Bread with Farmer Cheese

Ingredients

Two tablespoons extra-virgin olive oil
1/2 cup red bell pepper chopped
One small onion minced (about half a cup)
Two garlic cloves, minced
2 cups of yellow cornmeal
2 cups all-purpose flour
1/4 cup sugar
Two tablespoons of baking powder
One teaspoon salt
2 cups farmer cheese (15 ounces), softened
Two large, lightly beaten eggs
2 cups of whole milk
One stick of unsalted butter (4 ounces), melted and slightly cooled, plus three tablespoons of chilled butter.
Two tablespoons minced rosemary

Preheat the oven to 350 degrees. Heat the olive oil in a medium pan until it shimmers. Add the red pepper, garlic, and onion to a medium-high heat pan and stir occasionally until they are softened. This should take about 5 minutes. Transfer the red bell pepper, onion, and garlic to a serving plate.
Preheat a 9″ cast-iron pan in the oven for five minutes. In a large mixing bowl, combine the cornmeal, flour, sugar, and baking powder with salt. Puree the farmer’s cheese in a food processor until it is smooth. Add the eggs one at a time and blend until smooth. Add the milk and melted butter, and continue to process until smooth. Add the onion and pepper mixture to the bowl, and then stir in the rosemary. Add the cheese mixture and stir with a wooden spatula until the dry ingredients are moistened.
Pour the batter into the hot skillet, smooth the surface, and bake for about 50 minutes or until the cornbread is golden. Pour the batter into the skillet and smooth out the top. Bake for 50 minutes or until the cornbread is golden. A cake tester inserted into the center should come out clean. Serve the cornbread by cutting it into wedges.