This easy cheddar scallion beer bread is a wonderful addition to soups, salads, or as a cozy dinner side. It’s simple to make and always a crowd-pleaser.
A new favorite for soup dipping.
This cheddar scallion beer bread is ideal on a crisp autumn afternoon—perfect for dunking into stew or serving alongside chili, roasted vegetables, or a warm salad. It offers the same comfort you expect from cornbread but with a tender, biscuit-like interior and a crisp, buttery crust.
Beer bread brings a little nostalgia. It was a popular, easy-bake staple in the 1990s and early 2000s, and for good reason: it’s flaky inside, crisp outside, and perfect for dipping.
Over time I developed my own versions. This cheddar scallion variation ramps up flavor with freshly grated sharp cheddar and plenty of thinly sliced green onions. The cheddar melts into pockets throughout the loaf for savory bites in every slice.
Beer is used as the liquid and leavening—don’t worry, the finished bread does not taste strongly of beer. Instead, it helps create a tender crumb while the butter poured over the top forms an irresistible golden crust. Do not skip the butter: an entire melted stick is poured over the batter before baking to achieve that signature crispy, buttery top.
Simple ingredients, big flavor
The ingredient list is uncomplicated: flour, baking powder, kosher salt, a touch of sugar, freshly grated sharp cheddar, lots of sliced green onions, a 12-ounce bottle of beer, and a stick of melted butter. Freshly grating the cheddar makes a noticeable difference in texture and melt.
Pour the melted butter over the batter in the loaf pan before baking, then bake until golden and set. The result is a loaf with a crisp, buttery exterior and a soft, flaky interior studded with cheddar and scallions.
This bread is excellent served warm with soup, alongside chili, or simply sliced and enjoyed as a snack. It also freezes well, so you can make a loaf ahead and reheat slices when needed.
The interior is tender and flaky while the outside is crisp and buttery. The cheddar swirled through the dough adds savory richness and texture—everything you want from a savory quick bread.
Serve with a hearty bowl of soup, a fresh salad, or a warm pot of chili. It’s a versatile side that elevates any cozy meal.
Cheddar Scallion Beer Bread
Cheddar Scallion Beer Bread
1 loaf
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 6 ounces freshly grated sharp cheddar cheese
- 6 green onions, thinly sliced
- 12 ounces beer (your favorite)
- ½ cup (1 stick) butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Spray a 9×5-inch loaf pan with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the grated cheddar and sliced green onions.
- Add the beer and stir until just combined. The batter will be thick and slightly lumpy.
- Spoon the batter into the prepared loaf pan and spread it evenly. Pour the melted butter evenly over the top of the batter.
- Bake for 55 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool completely before slicing. The loaf freezes well.
This should be a food group—rich, buttery, and full of cheesy scallion flavor.