Jalapeno Green Onion Ale Corn Bread

Jalapeno Green Onion Ale Corn Bread

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Karen Moorse 2

"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
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Original recipe yields 8 servings

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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

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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.

Directions

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  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

16
  1. 20 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...

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...

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...

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.

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...

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...

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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