Jalapeno Beer Cornbread – Holiday Recipe Club

I’m not a beer drinker but I love to put it in my food. It gives food such a unique, complex flavor. I make a Cheddar Beer Bread that is one of my favorites! Another favorite in our house is cornbread. I just happened to come upon this recipe for Jalapeno Cornbread on Cosmo Cookie and knew I had to make it.
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Beer, jalapenos and a honey glaze??? I was sold.
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Jalapeno Beer Cornbread  (Makes 1 10-inch round pan of cornbread)
Recipe Courtesy Cosmo Cookie
I’m not a beer drinker but I love to put it in my food. It gives food such a unique, complex flavor. I make a Cheddar Beer Bread that is one of my favorites! Another favorite in our house is cornbread. I just happened to come upon this recipe for Jalapeno Cornbread on Cosmo Cookie and knew I had to make it. 
I’m not a beer drinker but I love to put it in my food. It gives food such a unique, complex flavor. I make a Cheddar Beer Bread that is one of my favorites! Another favorite in our house is cornbread. I just happened to come upon this recipe for Jalapeno Cornbread on Cosmo Cookie and knew I had to make it.
*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
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Serve this with your favorite chili, barbequed foods or just by itself with a big pat of butter. You won’t be disappointed.
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Thank you again to Erin  from Big Fat Baker for hosting our Holiday Recipe Club.  If you would like join, please contact Erin.
Enjoy your Memorial Day Holiday!

Comments

  1. Melissa, what a great recipe! I love all the spicy food you make!!

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  2. Sounds delicious!! I've never thought of Jalapeno in cornbread before, but I am definitely trying this!

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  3. Aw 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!

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  4. Love the corn, the jalapeno, and the beer in the bread! Great recipe!

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