This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
240ml
water, for steaming
Nonstick cooking spray
80g
grated Parmesan cheese, divided
440g
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
140g
extra sharp cheddar cheese, cut in 1/2-inch cubes
300ml
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
1 cup
water, for steaming
Nonstick cooking spray
2/3 cup
grated Parmesan cheese, divided
2 3/4 cup
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
1 1/4 cups
extra sharp cheddar cheese, cut in 1/2-inch cubes
1 1/4 cups
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
Utensils
Ninja Cook & Crisp Basket
Parchment Paper
Medium Bowl
Large Bowl
or
Step 1
Add 1 cup water to the pot.
Step 2
Place an 8-inch circle of parchment paper in the bottom of the Cook & Crisp Basket and spray with nonstick cooking spray. Sprinkle 1/3 cup grated Parmesan cheese evenly onto the prepared parchment paper.
Step 3
In a medium bowl, add flour, baking powder, baking soda, salt, paprika, cayenne, and black pepper. Whisk until combined. Add the cheddar cheese and stir, breaking up any clumps, until cheese is completely coated in flour mixture.
Step 4
In a separate medium bowl, add sour cream, butter, and eggs. Whisk until smooth, then stir the sour cream mixture into the flour mixture until combined. The batter will be thick.
Step 5
Transfer batter into prepared basket, smooth the top, and sprinkle remaining 1/3 cup grated Parmesan evenly over the batter. Place the basket in the pot.
Step 6
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 325°F, and set time to 35 minutes. Press Start/Stop to begin cooking (PrE will display for approx. 10 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, the surface of the loaf will be crispy and golden brown. Check doneness by inserting a wooden toothpick in the middle of the loaf. If it comes out clean, remove the basket and let cool for at least 30 minutes. If the toothpick comes out with moist crumbs stuck to it, continue to bake until toothpick comes out clean.
140g
extra sharp cheddar cheese, cut in 1/2-inch cubes
300ml
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
1 cup
water, for steaming
Nonstick cooking spray
2/3 cup
grated Parmesan cheese, divided
2 3/4 cup
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
1 1/4 cups
extra sharp cheddar cheese, cut in 1/2-inch cubes
1 1/4 cups
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
Step 2 of 8
Place an 8-inch circle of parchment paper in the bottom of the Cook & Crisp Basket and spray with nonstick cooking spray. Sprinkle 1/3 cup grated Parmesan cheese evenly onto the prepared parchment paper.
240ml
water, for steaming
Nonstick cooking spray
80g
grated Parmesan cheese, divided
440g
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
140g
extra sharp cheddar cheese, cut in 1/2-inch cubes
300ml
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
1 cup
water, for steaming
Nonstick cooking spray
2/3 cup
grated Parmesan cheese, divided
2 3/4 cup
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
1 1/4 cups
extra sharp cheddar cheese, cut in 1/2-inch cubes
1 1/4 cups
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
Step 3 of 8
In a medium bowl, add flour, baking powder, baking soda, salt, paprika, cayenne, and black pepper. Whisk until combined. Add the cheddar cheese and stir, breaking up any clumps, until cheese is completely coated in flour mixture.
240ml
water, for steaming
Nonstick cooking spray
80g
grated Parmesan cheese, divided
440g
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
140g
extra sharp cheddar cheese, cut in 1/2-inch cubes
300ml
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
1 cup
water, for steaming
Nonstick cooking spray
2/3 cup
grated Parmesan cheese, divided
2 3/4 cup
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
1 1/4 cups
extra sharp cheddar cheese, cut in 1/2-inch cubes
1 1/4 cups
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
Step 4 of 8
In a separate medium bowl, add sour cream, butter, and eggs. Whisk until smooth, then stir the sour cream mixture into the flour mixture until combined. The batter will be thick.
240ml
water, for steaming
Nonstick cooking spray
80g
grated Parmesan cheese, divided
440g
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
140g
extra sharp cheddar cheese, cut in 1/2-inch cubes
300ml
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
1 cup
water, for steaming
Nonstick cooking spray
2/3 cup
grated Parmesan cheese, divided
2 3/4 cup
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
1 1/4 cups
extra sharp cheddar cheese, cut in 1/2-inch cubes
1 1/4 cups
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
Step 5 of 8
Transfer batter into prepared basket, smooth the top, and sprinkle remaining 1/3 cup grated Parmesan evenly over the batter. Place the basket in the pot.
240ml
water, for steaming
Nonstick cooking spray
80g
grated Parmesan cheese, divided
440g
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
140g
extra sharp cheddar cheese, cut in 1/2-inch cubes
300ml
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
1 cup
water, for steaming
Nonstick cooking spray
2/3 cup
grated Parmesan cheese, divided
2 3/4 cup
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
1 1/4 cups
extra sharp cheddar cheese, cut in 1/2-inch cubes
1 1/4 cups
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
Step 6 of 8
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 325°F, and set time to 35 minutes. Press Start/Stop to begin cooking (PrE will display for approx. 10 minutes as the unit steams, then the timer will start counting down).
240ml
water, for steaming
Nonstick cooking spray
80g
grated Parmesan cheese, divided
440g
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
140g
extra sharp cheddar cheese, cut in 1/2-inch cubes
300ml
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
1 cup
water, for steaming
Nonstick cooking spray
2/3 cup
grated Parmesan cheese, divided
2 3/4 cup
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
1 1/4 cups
extra sharp cheddar cheese, cut in 1/2-inch cubes
1 1/4 cups
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
Step 7 of 8
When cooking is complete, the surface of the loaf will be crispy and golden brown. Check doneness by inserting a wooden toothpick in the middle of the loaf. If it comes out clean, remove the basket and let cool for at least 30 minutes. If the toothpick comes out with moist crumbs stuck to it, continue to bake until toothpick comes out clean.
240ml
water, for steaming
Nonstick cooking spray
80g
grated Parmesan cheese, divided
440g
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
140g
extra sharp cheddar cheese, cut in 1/2-inch cubes
300ml
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
1 cup
water, for steaming
Nonstick cooking spray
2/3 cup
grated Parmesan cheese, divided
2 3/4 cup
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
1 1/4 cups
extra sharp cheddar cheese, cut in 1/2-inch cubes
1 1/4 cups
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
Step 8 of 8
When the loaf has cooled, slice and serve.
240ml
water, for steaming
Nonstick cooking spray
80g
grated Parmesan cheese, divided
440g
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
140g
extra sharp cheddar cheese, cut in 1/2-inch cubes
300ml
sour cream
3 tablespoons
unsalted butter, softened
2
large eggs, room temperature, lightly beaten
1 cup
water, for steaming
Nonstick cooking spray
2/3 cup
grated Parmesan cheese, divided
2 3/4 cup
gluten-free all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
Kosher salt
1/2 teaspoon
smoked paprika
1/4 teaspoon
cayenne
1/4 teaspoon
ground black pepper
1 1/4 cups
extra sharp cheddar cheese, cut in 1/2-inch cubes
