Bubba's Beer Bread

Bubba's Beer Bread

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"This bread is the best when baked in a black cast iron pan. Once the bread is in the oven, start 'cookin down' those collard greens, black eyed peas and hawg jaws. It's a New Years tradition. It'll change your luck !!!"

Ingredients 1 h 15 m {{adjustedServings}} servings 262 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 976 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
  2. In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
  3. Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.
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Reviews 9

  1. 10 Ratings


This was a good, hearty bread. If you do not have self-rising flour, you can add 2 tsp baking powder and 3/4 tsp salt to regular flour. I do not have a cast iron skillet, so I just made this in an 8x8 metal baking dish. I couldn't really taste the cheese or the dill - this bread doesn't have strong flavors. But served with honey it was still darn good!


Pretty good, super easy, it was a little bland for my taste, i would have liked it with a little garlic and spices. Also, mine did not rise very high. Overall it was good.


For a bread that is made without yeast, this bread is amazingly like a yeast bread. It was like a cross between a cheese biscuit and yeast bread, with a nice crunchy crust. The only changes I made were to leave out the onion powder and to use 1/2 cup shredded cheese instead of cubed. I drizzled the batter with 2 tablespoons melted butter mixed with 1/2 teaspoon garlic powder and let the dough sit in the pan for about 15 minutes prior to baking. I used JW Dundee's Honey Brown lager. Very nice and quick change of pace!