In a large bowl, combine 2 tablespoons of cornmeal and the instant yeast.

Add warm water and 1/2 tablespoon of the granulated sugar to the yeast mixture, stirring until combined. Allow it to sit for about 5 minutes until bubbly.

In another bowl, whisk together all-purpose flour, kosher salt, black pepper, baking soda, and the remaining sugar.

Gradually add the yeast mixture to the dry ingredients, mixing until a dough forms.

Stir in chopped scallions, grated cheddar cheese, thick buttermilk, and vegetable oil until fully incorporated.

Grease a loaf pan and sprinkle remaining cornmeal in the bottom.

Transfer the dough to the prepared loaf pan, cover with a towel, and let it rise in a warm place for about 60 minutes or until doubled in size.

Preheat the oven to 375°F (190°C).

Bake for 20 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

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