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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."
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55 m servings
Original recipe yields 16 servings


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  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.


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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