Recipe courtesy of Gabriela Rodiles
Recipe courtesy of Gabriela Rodiles
Watch how to make this recipe.
Beer Cheese Cornbread
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 279
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 64 mg
- Sodium
- 218 mg
Beer cheese soup is a rich, creamy comfort food favorite of my family in the Midwest. I love when the crispy croutons on top soak up a little flavor from the soup -- and that’s what sparked the inspiration for this twist on cornbread! It’s slightly sweet like a Northern-style cornbread, balanced with a hint of hops from the IPA and sharpness from the Cheddar.
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 279
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 64 mg
- Sodium
- 218 mg
Ingredients
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Directions
- 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.
Cook’s Note
I used drained canned corn kernels but you could also use cooked fresh corn or thawed frozen corn. If you don’t have a cast-iron skillet, feel free to use any 10-inch ovensafe pan!
