This recipe had me at beer-butter honey glaze. WHOA! Whoever invented this is just sheer genius and speaks to my inner glutton. No…seriously…I could sit down and eat this entire 9 inch cast iron skillet full of its fluffy interior with spicy jalapeno bits, corn kernels, and beer-butter honey glaze drizzled all over. I’ve made cornbread before and it’s always been a hit but this….this is the ultimate and is essential to you next Cinco de Mayo party, Taco Tuesday, or whatever you want to make it for. Celebrate for the sake of this dish and no one will be disappointed. Note: Make extra glaze so everyone can drizzle on their individual slice of jalapeño beer cornbread when served.
Jalapeño Beer Cornbread – adapted from Huffpost Living (Canada)
yields 1 10-inch round pan of cornbread
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
Prepare
Preheat oven to 425°F.
1. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.
2. 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.
3. Melt butter and coat entire inside of pan. Pour in batter.
4. 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 and enjoy with a cold Modelo beer, or your Mexican beer of choice!
- 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
- 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 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove cornbread from oven and let cool in pan for 20 minutes. Unmold cornbread from pan. Brush all over with glaze. Serve and enjoy with a cold Modelo beer, or your Mexican beer of choice!
