3 Tbsp. butter, divided 1/2 c. finely chopped onion 2 tsp. curry powder 1/2 tsp. ground cumin 1/8 tsp. cayenne pepper 3/4 tsp. salt 3/4 c. flour 3/4 c. cornmeal 1 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. sugar 8-oz. (1 cup) canned or pumpkin puree* 1 1/2 tsp. finely diced hot chile, such as jalapeño or Serrano 2 eggs, lightly beaten 2/3 c. buttermilk 3/4 c. shredded Wisconsin Colby Cheese**, divided Preheat oven to 350° F. Butter a 9 1/4" x 5 1/4" x 3" 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.