Jalapeno Green Onion Ale Corn Bread

Jalapeno Green Onion Ale Corn Bread

Karen Moorse

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

50 m servings 288 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 16
  1. 22 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 do...

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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 t...

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 rath...

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 ma...

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 cor...

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 substit...

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 w...

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!

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 do...

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