Cast Iron Beer Cheese Bread – tastes like a giant Red Lobster biscuit! Super easy to make and no yeast required! Flour, garlic powder, parsley, sugar, salt, baking powder, cheddar cheese, and beer. Use a light beer for best results. Ready to eat in about 25 minutes. This was a HUGE hit at our house!
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Pin This RecipeEasy Beer Bread with Cheese
This Cast Iron Beer Cheese Bread was an instant hit at our house. It tastes like a giant Red Lobster biscuit. Oh yeah! The bread has a nice crispy crust from cooking in the cast iron skillet and it is nice and soft inside. The best part about this recipe is the yummy garlic and cheese in the bread. SO yummy! I ate WAY too much of this bread.
How to Make Beer Bread without Yeast
This bread is SUPER easy to make. Start with placing some oil in the bottom of a cast iron skillet. Place the skillet in a cold oven and preheat the oven. While the oven is preheating, mix together flour, garlic powder, parsley, sugar, salt, baking powder, cheddar cheese, and beer. Once the oven has preheated, take the skillet out and spread the batter into the skillet and bake.
I used a bottle of Michelob Ultra for the bread. I suggest a light beer so that the flavor doesn’t overwhelm the bread. Budweiser, Bud Light, Miller Lite would all work great.
What Goes with Beer Bread?
This bread was a huge hit at our house. I’ve made this several times and we just love it. It goes with just about everything – grilled chicken, pork, steak, soups, and chili. Give this a try. I promise it will be a hit!
Here are a few of our favorite recipes from the blog that go great with this easy bread recipe:
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Cast Iron Beer Cheese Bread
Ingredients:
- 2 Tbsp canola oli
- 2½ cups all-purpose flour
- 2 Tbsp dried parsely
- 1½ tsp garlic powder
- 2 Tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 cups shredded cheddar cheese
- 1 (12-oz) beer
- 3 Tbsp butter, melted
Instructions:
- Pour oil in a 10-inch cast iron skillet. Place skillet in cold oven and preheat to 450ºF.
- Whisk flour, parsley, sugar, baking powder, salt, and garlic powder together in a bowl. Stir beer into flour mixture until just combined. Add cheese and stir to combine.
- Once the oven has preheated, remove skillet from oven and spread batter into skillet and smooth top. Pour melted butter on top of batter.
- Bake for 25 minutes, until a toothpick inserted into center comes out clean.
- Let bread cool for 5 minutes before cutting and serving.
Notes:
Steph
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Just made it. I wondered about 2 T. of dried parsley but that was fine. So easy to mix up. So yummy with butter. I stole some bites before dinner. I’m thinking hot honey will be perfect with it and my cheese soup. Thanks for an easy recipe.
Making this for easter dinner, thinking about the add in options, jalapeño’s and bacon? So many possibilities.
Both of those sound delicious!
Could I also use this recipe in an electric frying pan on medium to high?
Obviouly then certainly no crunchy top, right?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This is the best beer bread I have ever made! We loved it!
Has anyone tried this with gluten free flour? Our family is gluten free, my father who is also gluten free, drinks a beer made with sorghum so I would love to try this for my family. My success level substituting 1-1 gluten free flour has fantastic at times but not so good at others. I sure would appreciate any suggestions you or your readers might have. Looks absolutely delicious 😋
The only cast iron skillet I have is one that is cast iron wedge pan that I use for cornbread. Do you think that this pan will work??
I think that would be fine
I have made this once and it was delicious! I’m making it again today to take for our weekly after church fellowship meal. Have you ever heard of a Danish whisk? I used mine to mix this, and it works and cleans up so much better than a standard whisk. Got it on Amazon.
I will go look for one. Thank you for the tip!
A Danish/Dutch wisk works very well for thick batters. I ordered mine from leevalley.com.
What can you use instead of beer
You could try plain seltzer water instead of beer, but it wouldn’t taste as rich.
Could u use bread flour instead i have a 5 lb bag i need to use
You can try it. The only difference in all-purpose flour and bread flour is the protein content, so it should be just fine. BUT I haven’t made this particular recipe with bread flour, so I can’t say with 100% certainty.
I have too much self rising flour right now. Could I substitute SR flour and leave out the baking powder?
1 cup of self-rising flour has 1-1/2 tsp baking powder and 1/4 tsp salt. That is pretty close to the measurements in the recipe. You would just add 1/4 tsp of baking powder and 1/4 tsp salt.
It will probbably work fine with just the self-rising flour. I just can’t say with 100% certantity without further recipe testing.
We make beer bread all the time. Haven’t tried making it in a cast iron skillet. NEXT TIME!!!
I love the crunchy crust from the cast iron skillet! I also love that it cooks quicker than in a loaf pan.
Man this is good. I try not to make it too often as it is such a carb monster. We have a 9″ square cast iron pan that is the perfect size for nine squares. Each time I make it with a little more cheese, in the batter and on top. My latest trick is to tuck small cheese slices about a half inch down the inside edge of the pan, between the batter and the pan. Gets crusty and delicious. Also try poking a couple dozen 1/2″ cubes of pepper jack at random spots before baking.