Recipe by Karen Hultslander
"This sweet and spicy corn bread is perfect for a Mexican meal or grilled food."
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beer (brown ale- or pilsner-style)
green onions, chopped
fresh jalapeno pepper, chopped
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. :)
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.
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!
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.
Moist and flavorful. Goes great with chili. Spread on a little butter delicious!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Green Onion Ale Corn Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 120
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