Jalapeno Pale Ale Cornbread Recipe

Name: Jalapeno Pale Ale Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Unsalted Butter; 1 Tablespoon Chopped Fresh Jalapenos, Seeds Removed; 3/4 cups Whole Milk; 3/4 cups Dry Polenta (coarse Cornmeal); 3/4 cups Flour; 1/2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 1/2 cups Brown Sugar; 1/2 teaspoons Salt; 2 whole Eggs; 1 Tablespoon Raw Honey; 3/4 cups Low Hop Blonde Or Pilsner Ale, I Used Stone 11.11.11 Vertical Epic Ale; 1 cup Fresh Or Frozen Corn Kernels (fresh Is Better. If You Use Frozen, Make Sure They Are Thawed); 2 Tablespoons Melted Butter

Servings: persons

3 Tablespoons Unsalted Butter
1 Tablespoon Chopped Fresh Jalapenos, Seeds Removed
3/4 cups Whole Milk
3/4 cups Dry Polenta (coarse Cornmeal)
3/4 cups Flour
1/2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/2 cups Brown Sugar
1/2 teaspoons Salt
2 whole Eggs
1 Tablespoon Raw Honey
3/4 cups Low Hop Blonde Or Pilsner Ale, I Used Stone 11.11.11 Vertical Epic Ale
1 cup Fresh Or Frozen Corn Kernels (fresh Is Better. If You Use Frozen, Make Sure They Are Thawed)
2 Tablespoons Melted Butter

1
Preheat oven to 350 F. Spray a large, deep dish standard-sized loaf pan generously with butter flavored cooking spray.
2
In a sauce pan over medium/heat, add the butter and the jalapenos and cook until just starting to soften, about 3 minutes.
3
Add the milk and polenta and stir until the milk starts to bubble and is well combined with the polenta. Cover pan and remove from heat, allowing it to rest for about 20 minutes.
4
In a separate bowl, whisk together the flour, baking soda, baking powder, sugar and salt.
5
In another bowl, whisk the eggs and the honey until well combined.
6
Add the egg mixture to the polenta pan and stir. Add the dry ingredients and stir until incorperated. Add the beer and the corn kernels, stirring until just combined.
7
Add the batter into the prepared baking dish and pour the 2 tablespoons of melted butter over the top.
8
Bake at 350 F until a skewer inserted in the middle comes out clean, about 45-55 minutes.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Tablespoons Unsalted Butter, 1 Tablespoon Chopped Fresh Jalapenos, Seeds Removed, 3/4 cups Whole Milk, 3/4 cups Dry Polenta (coarse Cornmeal), and more.

Yes, Jalapeno Pale Ale Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeno Pale Ale Cornbread

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