Jalapeno Beer Cornbread – Holiday Recipe Club
*Note: Looks like blogger ate my photos and text. Will try to get it fixed.*
Ingredients:
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 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
Directions:
Preheat oven to 425°F.
In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.
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.
Melt butter and coat entire inside of pan. Pour in batter.
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.
Printable Recipe
Ingredients:
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 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
Directions:
Preheat oven to 425°F.
In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.
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.
Melt butter and coat entire inside of pan. Pour in batter.
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.
Printable Recipe
Melissa, what a great recipe! I love all the spicy food you make!!
ReplyDeleteSounds delicious!! I've never thought of Jalapeno in cornbread before, but I am definitely trying this!
ReplyDeleteAw man, well at least I got to see the thumbnail photo! This sounds great, and I also love that you used fresh corn in it. I'm a fan of beer bread but haven't tried it in cornbread yet. Will have to do!
ReplyDeleteLove the corn, the jalapeno, and the beer in the bread! Great recipe!
ReplyDelete