Skip to main content New this month
Get the Allrecipes magazine

Cheddar Batter Bread

Rated as 3.71 out of 5 Stars

"I love batter breads because I can offer my family delicious homemade bread without the hassle of kneading and shaping the dough. This is terrific with chili."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings
Original recipe yields 16 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes. Stir dough down. Grease an 8-in. x 4-in. x 2-in. loaf pan an sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees F for 35-40 minutes or until golden brown. Cool in pan for 10 minutes before removing to a wire rack. Store in the refrigerator.

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

I didn't grease my pan enough and it broke in half!! But I thought it was delicious and served it with "It's Chili by George" from this site. Super good toasted with butter with leftover chili ...

I made this today and I suggest adding garlic powder, or something to give it more flavor, maybe dill also. Add double the cheese or you won't taste it.

I used my bread machine and the bread didn't properly rise (it fell in the middle). Taste-wise, it was ok; my sister viewed thought it tasted like normal store bread. Good toasted though.

This is an easy, delicious recipe. I will make it again.

very good bread when its cold with a cup of tea , great bread