Cheddar & Chive Spicy Quick Bread

Also known as: My substitute for cornbread.

I’m just going to come out and say it. I don’t like cornbread. I will eat it when it’s served as part of a meal in a restaurant or at someone’s home, but I don’t choose to make it or eat it. I think it’s because it’s not as big of a ‘thing’ in Canada, where I grew up. I actually have no memories of even eating it before I met my husband. Now that I’m living in the States, I feel like it’s everywhere, and it is definitely, a ‘thing’. I’ve tried mixes, making it from scratch, and of course eating it at a friends home where it was a sworn “best cornbread in the world”, from a great grandmothers recipe. I still don’t get it. I’m sorry. I hope this doesn’t mean my greencard will not be renewed.

But that said, I know it’s a staple for many folks, and my husband really does enjoy it, so I went on a mission to come up with a savory substitute to go along with chili or soups or stews.

I call it “spicy”, because of the pepper and cayenne pepper I add to it, but in my ingredients I go a little lighter on it than I normally would. This amount is juuuuust enough to taste a tiny kick of spice, but not enough to make your skirt fly up. I have a three year old, so I really tend to hold back with the heat. If it was just for my husband and I, I would actually double the amount of cayenne. So there’s your tip about the heat level. You may want to jack it up a notch or two if the people in your home can take it.

Another option would be to use a pepperjack cheese for a bit of extra kick and flavor. Or even a spicy stoneground mustard. You can’t really go too wrong with this quick bread. Try it out and make it your own. Maybe you are also a Canadian girl, not sure what the fuss is all about with cornbread, and have been wondering how you can avoid having to make it. Here’s your substitute answer. Phew!


2 ½ cups all-purpose flour
1 tablespoon sugar
1 ½ teaspoons coarsely ground pepper
¾ teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs
1 cup plain, whole milk yoghurt
½ cup canola oil
¼ cup whole milk
1 tablespoon stone ground mustard
1 cup very small diced cheddar cheese
2 tablespoons finely diced chives


In a mixing bowl, combine the flour, sugar, salt & pepper, paprika, cayenne pepper, baking powder and baking soda. Set aside.

In a second bowl, whisk together your eggs, yoghurt, oil, milk and mustard. Gently fold in your cheese and chives. Stir in about half your dry ingredients and combine. Then add the remainder and stir until just combined.

Transfer to a greased 9×5 loaf pan and bake at 350 degrees for about 50 minutes. The top will be golden brown and a toothpick should come out clean when inserted near the center. Cool on a cooling rack, slice and serve.

Here’s how mine turned out:

Cut up your cheese and chives and have them set aside and ready.


Recruit a happy helper to measure out and combine all of the dry ingredients into a mixing bowl.


Stir to combine all that flavor!


Then combine all of your wet ingredients together.


Add in your cheese and chives.


Mix it all up and then add about half your dry mix. Stir to combine and then add the remainder and gently stir until just combined.


You’ll have a batter-like consistency at this point.


Pour it all into a greased loaf pan and spread it evenly in the pan with a spoon. Put this into a preheated 350 degree oven for about 50 minutes. Check at around 45 minutes and see if you need more time, depending on your oven.


It comes out of the loaf pan easily and can cool on a wire rack. It’s rustic looking and I love that. You can see the cheese, chives and the speckling of the spices throughout. Oh, and the smell is amazing!


After it has cooled, cut it up with a sharp serrated knife. Inside, it’s soft and warm and you can see the gorgeous cheese and spices mixed in. It’s mouth watering, and your mouth won’t be disappointed in the least when you eat it.


I’m not trying to convince you that this will replace cornbread in your life if you really do love it, and the taste and texture of this bread isn’t really at all comparible to cornbread even. I just think it’s a good substitute for a great bread to go alongside a hot bowl of chili on a cold fall day. It’s ok if I’m alone on these thoughts. It’s not the first time and will not be the last.

– The Homesteaders Wife.


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