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Jalapeño Beer Cornbread
Jalapenocornbreadx800

Adapted from Huffpost Living (Canada), yields 1 10-inch round pan of cornbread

 

This cornbread is buttery, sweet, spicy, moist, and beer-y. What more could you ask for in a cornbread? Whole corn kernels, diced jalapeños, and a beer-butter-honey glaze. The cornbread can be made in the oven or on the grill. If you are afraid of the spice, simply omit the peppers. Hefeweizen beer is used to make this, but feel free to use your favorite beer.

Ingredients

1 10-inch round pan of cornbread
  • Cornbread
  • 3 ears grilled corn kernels, or 1 cup of canned corn
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 2 large eggs, beaten
  • 1/2 cup milk
  • 1/2 cup of your favorite beer
  • 2 tablespoon butter
  • 2 jalapeño peppers, seeded, membrane removed, and finely diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • Glaze
  • 1/4 cup (4 tablespoons) butter
  • 1/4. cup honey
  • 1/4 cup of your favorite beer

Direction

  1. Preheat oven to 425°F.
  2. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.
  3. In a small bowl, stir together eggs, milk, beer, jalapeños, and oil. Add egg mixture all at once to flour mixture, stirring just until incorporated. Add 1 cup of corn and enough extra beer (if necessary) to moisten batter.
  4. Melt butter and coat entire inside of pan. Pour in batter.
  5. Place pan in oven for 10-15 minutes or until a toothpick inserted into the center comes out clean. Remove cornbread from oven and let cool in pan for 10 to 15 minutes. Unmold cornbread from pan. Brush all over with glaze. Serve.
  6. Enjoy.
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