Jalapeno Green Onion Ale Corn Bread Recipe - Allrecipes.com
Jalapeno Green Onion Ale Corn Bread Recipe
  • READY IN 50 mins

Jalapeno Green Onion Ale Corn Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    50 mins


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

Most Helpful Positive Review
Nov 27, 2012

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 chili. I will be making this again! Thanks for sharing. :)

Most Helpful Critical Review
May 23, 2013

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.


18 Ratings

Nov 12, 2012

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!

Sep 25, 2014

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 much sugar. The size of the loaf pan wasn't specified - I used an 8x4," baking about 27 minutes.

Mar 18, 2013

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.

Sep 29, 2014

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!

Sep 21, 2014

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 little spicy but not too spicy. The balance was perfect. I made this to go with chili and it was a great combo together. I will definitely make again & will not change a thing.

Sep 13, 2014

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 I will be making again.


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  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 628 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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