Yesterday I went for a run in the most beautiful perfect fall weather. But wait. It was January 2nd?? So glad to be back living in the South again!
It’s been in the high 60′s (maybe even a couple warmer days) since we’ve been back from Boston, and we’ve been enjoying every minute of it. Since it’s still nice out, we’ve been taking advantage and using the grill a lot. BBQ chicken legs were on the menu for New Year’s Day, and since all the stores were closed, I had to come up with a side using what I had on hand.
I made this bread a few years ago and loved it. It seemed like the perfect complement to BBQ!
Cheddar Beer Bread
(adapted from Cooking Light)
- 1 tbsp olive oil
- 1/2 cup finely chopped yellow onion
- 1/4 tsp fresh ground black pepper
- 1 clove garlic, minced
- 3 cups flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup shredded sharp cheddar cheese
- 1 (12 oz) bottle beer (on the lighter side)
- Nonstick cooking spray
- 2 tbsp melted butter, divided
Preheat oven to 375 degrees.
Heat oil in a small skillet over medium-low heat. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in pepper and garlic and cook another minute.
In a mixing bowl, combine flour, sugar, baking powder and salt. Add onion mixture, cheese and beer and stir until just combined.
Transfer batter to a 9 x 5 inch loaf pan, sprayed with nonstick spray. Drizzle 1 tbsp of butter over the top.
Bake 35 minutes. Remove from oven and drizzle remaining 1 tbsp butter over top. Return to oven and bake an additional 25 minutes until golden brown.
Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.