Prepare the Pan:

1. Grease a 9×5-inch loaf pan with vegetable shortening or non-stick spray.
2. Sprinkle 1 tablespoon of coarse yellow cornmeal into the pan, tilting to coat the bottom and sides evenly. Set aside.

Activate the Yeast:

1. In a small bowl, combine the warm water (110–115°F / 43–46°C), 1/2 tablespoon of the sugar, and instant yeast.
2. Stir and let it sit for about 5 minutes until it becomes foamy, which indicates the yeast is active.

Mix the Dry Ingredients:

1. In a large mixing bowl, whisk together the all-purpose flour, kosher salt, cracked black pepper, baking soda, and the remaining 1/2 tablespoon of sugar.

Incorporate the Wet Ingredients:

1. Add the chopped scallions and grated cheddar cheese to the flour mixture, stirring to combine.
2. In a separate bowl, whisk together the buttermilk, vegetable oil, and the yeast mixture.
3. Pour the wet ingredients into the flour mixture and stir until a thick dough forms.
4. The dough will be sticky but should come together easily.

Prepare the Dough:

1. Transfer the dough to the prepared loaf pan, smoothing it out evenly.
2. Sprinkle the remaining 2 tablespoons of coarse cornmeal on top of the dough.

Rise and Bake:

1. Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm, draft-free spot for about 45 minutes, or until it has risen to about 1/2 inch above the rim of the pan.
2. While the dough is rising, preheat your oven to 375°F (190°C).
3. Once the dough has risen, bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the internal temperature of the bread reaches 200°F (93°C).

Cool and Serve:

1. Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
2. Turn the bread out onto a wire rack to cool completely before slicing.
3. Serve slices toasted with butter or use the bread to make sandwiches.