This recipe details how to prepare a “Southern-Style Cheddar Cheese Quick Bread,” a savory and comforting bread that is incredibly easy to make as it doesn’t require yeast or kneading. The image showcases two key components of this delightful dish: a vibrant, creamy mixture in a clear glass baking dish, generously topped with shredded cheddar cheese, which is likely the cheese grit component. Below it, a perfectly golden-brown loaf of the quick bread is presented, flecked with what appears to be herbs, indicating a rich, cheesy flavor profile. This quick bread offers a delightful combination of textures—a moist, tender interior with a slightly crisp crust—making it an excellent accompaniment to a variety of meals, from breakfast to dinner, or enjoyed on its own as a hearty snack.
Ingredients:
For the Cheddar Cheese Quick Bread:
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper (freshly ground, for best flavor)
- 1 cup (2 sticks / 226g) unsalted butter, melted and slightly cooled
- 1 cup (240ml) buttermilk, at room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
- 2 large eggs, at room temperature
- 2 cups (approx. 220g) sharp cheddar cheese, shredded (plus extra for topping, if desired)
- ¼ cup (approx. 15g) fresh chives or parsley, finely chopped (optional, for flavor and garnish)
For the Optional Cheese Grit (as shown in image – if serving as a side/topping):
- 1 cup uncooked quick-cooking grits
- 4 cups water or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons (½ stick) unsalted butter
- 1 ½ cups (approx. 165g) sharp cheddar cheese, shredded (plus more for topping)
Equipment:
- 9×5 inch loaf pan (for the quick bread)
- Large mixing bowls (2)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Box grater (if not using pre-shredded cheese)
- Small saucepan (for cheese grits)
- Wooden spoon or whisk (for grits)
- Glass baking dish (for serving cheese grits, as shown)
- Wire cooling rack
Instructions:
Part 1: Prepare the Cheddar Cheese Quick Bread
- Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang on the sides, for easier removal.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper.
- Combine Wet Ingredients: In a separate large bowl, whisk together the melted and slightly cooled butter, buttermilk, and eggs until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix, as overmixing can lead to a tough bread. A few lumps are acceptable.
- Fold in Cheese and Herbs: Gently fold in 2 cups of shredded sharp cheddar cheese and the chopped chives or parsley (if using).
- Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly. If desired, sprinkle a little extra shredded cheddar cheese on top for a richer crust.
- Bake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and the cheese should be bubbly.
- Cool: Remove the loaf from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, carefully remove the bread from the pan and transfer it directly to the wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
Part 2: Prepare the Optional Cheese Grit (if desired to accompany the bread)
- Boil Water/Broth: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Add 1 teaspoon of salt and ½ teaspoon of black pepper.
- Add Grits: Slowly whisk in the 1 cup of quick-cooking grits, continuously stirring to prevent lumps.
- Simmer: Reduce the heat to low, cover the saucepan, and simmer for 5-7 minutes, stirring occasionally, until the grits are thick and creamy.
- Stir in Butter and Cheese: Remove from heat. Stir in the 4 tablespoons of unsalted butter until melted. Then, stir in 1 ½ cups of shredded sharp cheddar cheese until the cheese is melted and fully incorporated into the grits, creating a smooth, creamy mixture.
- Serve: Transfer the cheese grits to a serving bowl or glass baking dish. Top with additional shredded cheddar cheese, if desired, for presentation.
Part 3: Slice and Serve
- Slice Bread: Once the Cheddar Cheese Quick Bread has cooled sufficiently, slice it into thick pieces.
- Serve: Serve the warm quick bread alongside the creamy cheese grits, or enjoy the bread on its own. It’s excellent with butter, a savory jam, or as a side with chili or soup.
Tips for Success:
- Room Temperature Buttermilk and Eggs: Using room temperature buttermilk and eggs helps them incorporate more smoothly into the batter, leading to a more consistent crumb and a softer texture for the quick bread.
- Don’t Overmix: This is a quick bread, so overmixing the batter once the wet and dry ingredients are combined will develop the gluten in the flour, resulting in a tough, chewy bread instead of a soft one. Mix just until everything is incorporated.
- Shred Your Own Cheese: While pre-shredded cheese is convenient, shredding your own sharp cheddar cheese from a block will often yield a creamier melt and better flavor in both the bread and the grits. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make a substitute: simply pour 1 tablespoon of lemon juice or white vinegar into a 1-cup measuring cup, then fill the rest with regular milk (whole milk works best) up to the 1-cup line. Let it sit for 5 minutes before using.
- Variations for the Quick Bread:
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the batter for a subtle heat.
- Herbs: Experiment with other fresh or dried herbs like dill, rosemary, or thyme for different flavor profiles.
- Garlic: Stir in 1-2 cloves of minced roasted garlic for a deeper savory note.
- Bacon: Cooked and crumbled bacon bits can be folded into the batter for an extra layer of savory flavor.
- Serving Suggestions for the Quick Bread: This bread is incredibly versatile. It can be served as a breakfast item, a side for dinner, with soups, stews, or chili. It also makes fantastic grilled cheese sandwiches.
- Serving Suggestions for Cheese Grits: Cheese grits are a classic Southern side dish. They pair wonderfully with eggs, bacon, sausage, fried chicken, or shrimp. The two components of this recipe complement each other well.
- Storage: Store the Cheddar Cheese Quick Bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap it tightly and freeze for up to 2-3 months. Thaw at room temperature. Leftover cheese grits can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of milk or broth.
- Distinction from other baked goods: This is a savory quick bread, meaning it uses chemical leavening agents (baking powder, baking soda) instead of yeast, similar to Jamaican Banana Bread or Super Soft Vanilla Breakfast Cake. It is distinct from yeasted breads like the “mothercare multi purpose pillow” which shows kneading bread. It is also different from various cakes such as Lemon Meringue Cheesecake, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Chocolate Cake, Pound Cakes, Sponge Cakes, Bundt Cakes, Cranberry Cake, Pineapple Coconut Dream Cake, Pineapple Upside Down Cake, or Pineapple Upside Down Cupcakes. It is also not a cookie, a pie, a cobbler, a pudding, ice cream, fudge, or a pastry. This recipe also includes a savory side of cheese grits, differentiating it from other savory dishes such as Crispy Ground Beef Rolls, Mac and Cheese, Shepherd’s Pie, Braised Oxtail, Fish Cutlets, Old Fashioned Salisbury Steak, or Garlic Parmesan Fried Lamb Chops. It is not a beverage like Colombian Coconut Limeade or a salad.