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!
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.
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.
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!
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.
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.
* 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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