Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix)
- 1 cup buttermilk (or milk + 1 tablespoon vinegar)
- 1/3 cup plain yogurt or sour cream
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 2 tablespoons chopped chives or parsley (optional)
Instructions
- Preheat oven to 180°C (350°F). Grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and onion powder.
- Stir in shredded cheese, coating it with the flour mixture.
- In a separate bowl, whisk buttermilk, yogurt (or sour cream), oil or melted butter, and egg until smooth.
- Pour wet ingredients into dry ingredients. Gently fold until just combined; do not overmix.
- Fold in chopped herbs if using.
- Transfer batter to prepared pan and smooth the top.
- Bake 40–45 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
Use buttermilk or a homemade substitute to activate the baking soda.
Don’t overmix the batter; lumps are okay for a tender crumb.
Customize with different cheeses or herbs.
Can be baked in muffin tins for quicker baking.
Store wrapped at room temperature up to 3 days or freeze for longer storage.
- Prep Time: 10
- Cook Time: 45