Recipe By Karen Moorse
Rating
Published Jun 19th
Prep 10m Cook 30m Additional 10m Ready In 50m
Servings 1 loaf Calories 288.5

This sweet and spicy corn bread is perfect for a Mexican meal or grilled food.

Recipe Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup buttermilk
  • ½ cup beer (brown ale- or pilsner-style)
  • ½ cup butter, melted
  • 2 eggs, beaten
  • ⅓ cup white sugar
  • 4 green onions, chopped
  • 1 fresh jalapeno pepper, chopped

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
  2. 2 Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 288.5
  • Carbohydrate 36.1 g
  • Cholesterol 77.6 mg
  • Fat 13.4 g
  • Fiber 1.4 g
  • Protein 5.3 g
  • Saturated Fat 7.8 g
  • Sodium 627.6 mg
  • Sugar 9.7 g

Reviews

  1. Really really good. I made a double batch so my family could munch on it for a few days and the jalapeños and green onion completely lost their flavor by the next day...it just tasted like corn bread. It was great the day of though!
  2. Loved this. Moist tender full of flavor and adding some finely chopped red bell pepper made it pretty to boot. I don't care for sweet corn bread so using just two tablespoons of sugar rather than 1/3 cup was just right. Can't say I would have enjoyed this nearly as much had I used that - Read more ...
  3. I made it exactly as is with no changes and it was awesome! Actually I take that back..I didn't have buttermilk on hand so I soured some regular milk with vinegar which is always a great substitute when you run out of buttermilk. The cornbread was a little sweet but not too sweet & a - Read more ...
  4. We enjoyed this corn bread served with 'Pork and Black Bean Stew' from AR. I made a half batch and baked it in a casserole dish in the toaster oven. My jalapeños had turned red so they were warm but not as warm as a green one would have been. A tasty corn bread that - Read more ...
  5. Didn't have jalapeno on hand so used thai green chilis seeded. What a great recipe so delicious. I'll make this one again for sure. Thanks!
  6. This had a strange almost musty flavor from the peppers. I used a standard American pilsner so I suppose I could change to a better quality beer which may make it taste a bit richer but I don't think it would change the odd flavor.
  7. I used an egg substitute vegan buttermilk (almond milk & vinegar) and an IPA. I may have also dumped a little vegan cheddar into the mix with some oregano and cayenne.
  8. We thought this was great! Made as written and would not change a thing. Loved the kick from the jalapeno (I did seed it b/c it was super hot) and the light onion and beer flavor. I made this to go w/ soup but it would def be best w/ a nice big bowl of - Read more ...
  9. This is an excellent recipe. I only made 2 changes, did not have green onions so left that out and used 4 tsp. baking powder instead of 1 tsp. soda 1 tsp. powder. This one I will definitely make again. The beer I used was Shock Top Belgian White.....love the flavor that the beer adds!

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