Beer Cornbread Food

BEER CHEESE CORNBREAD

Steps:

• Place a 10-inch cast-iron skillet (see Cook's Note) on the center rack of the oven and preheat to 400 degrees F.
• Melt 6 tablespoons of the butter and let cool in a medium heatproof bowl.
• Whisk together the flour, cornmeal, sugar, baking powder, baking soda, corn, 3/4 cup of the Cheddar and 1 1/2 teaspoons salt in another medium bowl. Make a well in the center.
• Add the beer, eggs and vegetable oil to the cooled butter and whisk together. Pour into the well in the dry ingredients. Stir together gently until just combined.
• Once the oven has preheated, carefully remove the cast-iron skillet and add the remaining 2 tablespoons butter, swirling until completely melted. Pour in the cornbread batter and smooth the top. Sprinkle with the remaining 1/4 cup Cheddar.
• Bake until the cornbread is golden brown and springs back to the touch, about 20 minutes. Remove from the oven, let cool for 10 minutes and serve.

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CHEDDAR BEER CORNBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit. Place the stick of butter in an 8-inch by 8-inch baking dish and place it in the preheating oven just until the butter melts.
• Carefully remove the baking dish from the oven and remove six tablespoons of the melted butter. Set aside.
• Swirl the pan to distribute the remaining two tablespoons of butter.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, dry mustard, and smoked paprika. Sprinkle in 1 cup of the cheddar cheese and whisk until blended.
• Pour the beer over the flour mixture and stir until just blended. The dough will be wet, loose, and sticky.
• Sprinkle the remaining 1/2 cup cheese over the top.
• Pour the dough into the buttered 8-inch by 8-inch baking dish and spread evenly.
• Pour the six tablespoons of melted butter over the top.
• Bake for about 25 minutes until the middle is set and the top begins to turn golden brown.

BEER AND CHILE CORNBREAD MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only with shortening.
• In medium bowl, beat eggs with fork. Stir in beer and melted butter. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups (cups will be full).
• Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 3 minutes. Remove muffins from pan to cooling rack. Serve warm.

BEER CORNBREAD

Steps:

• In bowl stir together cornmeal, flour, baking powder, baking soda, and salt.
• In another bowl combine the eggs, milk, beer and oil. Add to the dry ingredients.
• Mix Well.
• Turn into a 8x8x2 pan sprayed with pam.
• Bake at 425 for 15 minutes or until done.
• Serve warm with Molasses, Maple syrup, honey or butter.

BEER, BACON, AND CHEDDAR CORN BREAD

Steps:

• Preheat oven to 350°F Grease a 9x5-in loaf pan.
• In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
• In a separate bowl, beat together eggs, olive oil, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not overmix.
• Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.