POPPY SEED CHEDDAR BREAD

2 med. onions
l/2 stick butter
l-l/2 tsp. salt
2 cups flour
l cup yellow cornmeal
l tbsps. dry mustard
l tbsps. baking powder
3 tbsps. pooppy seeds
l4 ozs. sharp cheddar
3 large eggs
l-l/2 cups milk
Heat oven 350. Grease and flour 9x5x3″ loaf pan, knock out excess flour. Chop onions and in large skillet cook in
butter with l/2 tsp. salt over mod. heat stirring occasionally until softened and pale golden, about l5 mins. Cool onions. Into a bowl sift together flour cornmeal, mustard, baking powder and remaining tsp. 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. Pour batter into loaf pan. Bake bread l-l/4 hrs. or until tester comes out clean. Cool bread in pan on rack l0 mins. Turn out bread onto rack and cool completely. Gourmet