the recipe. :) Jalapeño Cheddar Beer Cornbread Ingredients: Cornbread: 3 cups all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 2 tablespoons baking powder 2 teaspoons kosher salt 1 cup milk 1 cup beer, I used Stone IPA, a Pilsner, Hefeweizen or Lager would work as well 3 extra-large eggs, lightly beaten 2 sticks unsalted butter, melted, plus extra to grease the pan 8 ounces aged extra-sharp Cheddar, grated, I used Hot Haberno from Cabot (it rocks!) 2 jalapeño peppers, seeded, membrane removed, and finely diced Glaze: 1/4 cup unsalted butter, melted 1/4 cup honey 1/4 cup beer, I used the leftover Stone IPA Directions: In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. In a separate large bowl, combine milk, beer, eggs, butter, cheese and jalapeños. Stir the wet ingredients into the dry, until almost all lumps are gone. Allow the mixture to sit at room temperature for 20 minutes. Preheat oven to 425 degrees. Grease pans with butter and pour batter into prepared pan. Smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool for at least an hour. In a small mixing bowl or glass Pyrex measuring cup, combine butter, honey and beer. Pour glaze over top and cut bread into pieces. Serve
Posted on: Tue, 24 Sep 2013 19:34:17 +0000
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