Beer cornbread

To liven up a Southern buffet, sneak in this cornbread with a little something extra. For the beer, we suggest the Rye Pale Ale from Broadway Brewery. Or if you can’t make it downtown, half a bottle of any pale ale you have will do. A word of caution, however: this cornbread does not keep very well or for very long, so make sure you put it in a tupperware or airtight container after it cools if you’re attempting to keep it for even a couple of hours. The air reacts to some of the ingredients in a way that it becomes very hard very quickly. But otherwise, it’s a delicious cornbread that would pair very well with a Southern cup of chili or a homestyle soup. The beer is a very light touch and hardly noticeable, but a fun addition in flavor.


Beer cornbread

  • 1 cup yellow cornmeal
  • 1 cup flour
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 4 teaspoons baking powder
  • ½ cup milk
  • ½ cup Rye Pale Ale beer
  • 1 egg, beaten

Preheat oven to 350 degrees. Grease a 9 x 13 cake pan. Combine dry ingredients: flour, cornmeal, sugar, baking powder and salt in a large mixing bowl. In a separate, smaller bowl, combine the milk, eggs and beer. With a spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Be careful not to over mix. Pour the batter into prepared pan, smooth the top with a spatula. Bake for 30 to 35 minutes or until knife comes out clean. Cool and cut into large squares or triangles.

[Originally posted here]


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