How to Make Cast Iron Beer-Batter Cheese Bread

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be more cost-effective.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: sparkling water

Non-alcoholic beer retains flavor, while sparkling water is a budget-friendly alternative.

In a large bowl, combine 2.5 cups of all-purpose flour, 1 teaspoon of table salt, and 0.5 teaspoon of pepper.

Add 4 teaspoons of baking powder and 2 tablespoons of sugar to the mixture and whisk together.

Add 0.5 cup of minted chives and mix well.

Crumble in 1.5 cups of shredded Gruyère cheese and coat it with the flour mixture.

Melt 3 tablespoons of unsalted butter and add it to the mixture.

Pour in 1.25 cups of mild American style lager and mix until just combined, ensuring not to over mix.

Grease a 10-inch cast iron skillet with vegetable oil or butter.

Transfer the batter to the skillet, smoothing it out evenly.

Top the batter with an additional 0.5 cup of shredded Gruyère cheese.

Preheat the oven to 450°F.

Bake for 20 to 25 minutes, rotating the skillet halfway through, until golden brown and a toothpick comes out clean.

Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack.

Allow the bread to cool for an additional 20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens