In a small bowl, combine warm water with 1 teaspoon of granulated sugar and 2 1/4 teaspoons of instant yeast. Allow it to sit for about 5-10 minutes until frothy.

Grease a metal loaf pan with vegetable shortening or non-stick cooking spray. Sprinkle 2 tablespoons of coarse yellow cornmeal in the pan, shaking it around to coat.

In a large mixing bowl, whisk together all-purpose flour, 1 tablespoon of granulated sugar, kosher salt, fresh cracked black pepper, and baking soda.

Stir in chopped scallions and grated sharp cheddar cheese until evenly distributed.

Pour in the room temperature buttermilk, the bloomed yeast mixture, and vegetable oil into the dry mix. Combine to form a shaggy, slightly sticky dough.

Transfer the dough to a floured surface and knead for about 4-6 minutes until soft and smooth.

Place the kneaded dough in the greased loaf pan, cover with plastic wrap, and let it rest for about 1 hour to rise.

Preheat your oven to 375°F (190°C). Once risen, remove the plastic wrap and bake for approximately 20 minutes.

Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.