Quick Beer Cornbread Recipe
We’ve been eating a lot of soups and stews over the past few week. They are easy to make and taste great leftover for lunch. I usually serve some bread or rolls with our soups and stews.
I love to make beer bread and wondered what it would taste like with some cornmeal in the bread. I gave it a whirl and it turned out great! I added a little honey to the bread. I don’t normally like sweet cornbread, but I thought the honey really balanced out the beer in the bread. Give this a try on your next soup or chili night!
Beer Cornbread
ingredients:
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2 cups all-purpose flour
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1 cup cornmeal
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1 tsp baking powder
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1 Tbsp honey
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1 (12-oz) bottle or can of beer
instructions:
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Preheat oven to 350ºF. Lightly grease a 9-inch loaf pan.
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Mix together all ingredients just until combined. Pour into loaf pan.
- Bake 40-50 minutes, until golden brown.
For something that took 3 min to whip up, this was pretty tasty! I also added 1/2 tsp of salt, although I’ll add a whole tsp next time. Any amount of add-ins would be delicious for this – dried rosemary and garlic powder, lemon zest and thyme, basil and paprika… I’ll keep this recipe on hand for sure! 😀
Could you use self-rising flour in this recipe and omit the baking powder?
Can you tell me if this should have an egg? I made this for dinner tonight and found it to be very dense. It barely rose or browned.
I did not use an egg. Sounds like your baking powder could be old.
OMG!!! I grabbed the baking SODA instead of the POWDER! What a dope!! hahahahahaha Will definitely try this again. Sorry 'bout that!!
I'm glad it was easy to figure out the problem. Good luck on the next try!
That looks delish. I have so enjoyed the butter dip biscuits, so I will for sure try this!