Cheddar & Beer Cornbread

There was a week, recently, when the cupboards were bare, and the bank was account low. We were hungry, but needed to save our pennies for rent. How bloody sad is that? Well, we’re young, so we can be irresponsible. Thankfully, I have a few tricks up my sleeve, and with the help of my husband’s home-brewed beer, we had a delightful loaf of Beer Bread that night. Ah, bread. Feeding the peasant’s for ages with its fine, filling goodness.

Ever since that pathetic night, I have been making beer bread pretty much once a week, with different flours, beers, and add-ins. It’s a very versatile recipe. The basic recipe is 3 cups of self-rising flour, (or use all-purpose flour, but add 4.5 teaspoons of baking powder and 1.5 teaspoons of salt), a 12oz bottle of beer, 1/3-1/2 cup of sugar (depending on how sweet you want it) and that’s pretty much it. My first and favorite loaf was with my husband’s beer. He made the Brooklyn Brew Shop’s Chocolate Maple Porter, but since we ran out, I have since made many other loaves, one notable one was with Blue Moon and lemon zest. The bread always comes out like a buttery biscuit kind of bread, and it’s so easy to make, that it’s hard not to make it over and over again until your 6-pack runs out.

Below is my recipe for the loaf pictured above. I used Guinness since it was St. Patrick’s Day last week. It does make the bread a little bitter, which I liked. If you don’t dig that, use what you have!

Cheddar & Beer Cornbread

2 cups all-purpose flour
1 cup cornmeal
4.5 teaspoons of baking powder
1.5 teaspoons salt
1/3 cup sugar
1 cup shredded sharp cheddar cheese (I used Cabot Cheddar)
1 12 oz Guinness, or other dark beer
3 tablespoons unsalted butter, melted.
Sea salt (optional)

Preheat oven to 375 degrees.

Mix flour, cornmeal, baking powder, salt, sugar and cheddar cheese. Add beer to the mixture, mix until combined, but don’t over mix. The dough will be sticky. Pour dough into a greased loaf pan, and bake for 50 minutes.

Remove from oven, and pour melted butter over the loaf, and sprinkle with a little sea salt (this is optional, but I love the salt on the bread). Return to oven, and bake another 5 minutes. Allow to cool before slicing.

This entry was posted in Recipes, Sides, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Cheddar & Beer Cornbread

  1. Angel says:

    Mmmm-mmmm. Sooo good.

  2. Pingback: Simple, Cheap and Wonderful Vegetarian Chili | Betty Crockhead

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