BEER CHEESE CORNBREAD
Beer cheese soup is a rich, creamy comfort food favorite of my family in the Midwest. I love when the crispy croutons on top soak up a little flavor from the soup -- and that's what sparked the inspiration for this twist on cornbread! It's slightly sweet like a Northern-style cornbread, balanced with a hint of hops from the IPA and sharpness from the Cheddar.
Provided by Gabriela Rodiles
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place a 10-inch cast-iron skillet (see Cook's Note) on the center rack of the oven and preheat to 400 degrees F.
- Melt 6 tablespoons of the butter and let cool in a medium heatproof bowl.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda, corn, 3/4 cup of the Cheddar and 1 1/2 teaspoons salt in another medium bowl. Make a well in the center.
- Add the beer, eggs and vegetable oil to the cooled butter and whisk together. Pour into the well in the dry ingredients. Stir together gently until just combined.
- Once the oven has preheated, carefully remove the cast-iron skillet and add the remaining 2 tablespoons butter, swirling until completely melted. Pour in the cornbread batter and smooth the top. Sprinkle with the remaining 1/4 cup Cheddar.
- Bake until the cornbread is golden brown and springs back to the touch, about 20 minutes. Remove from the oven, let cool for 10 minutes and serve.
JALAPENO GREEN ONION ALE CORN BREAD
This sweet and spicy corn bread is perfect for a Mexican meal or grilled food.
Provided by Karen Moorse
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
- Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- 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.
- 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.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 36.1 g, Cholesterol 77.6 mg, Fat 13.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 7.8 g, Sodium 627.6 mg, Sugar 9.7 g
CHEDDAR BEER CORNBREAD
Cheese. Beer. Cornbread. Need I say more? (Oh - I guess I'll add two more words: "Unbelievably easy.")
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Place the stick of butter in an 8-inch by 8-inch baking dish and place it in the preheating oven just until the butter melts.
- Carefully remove the baking dish from the oven and remove six tablespoons of the melted butter. Set aside.
- Swirl the pan to distribute the remaining two tablespoons of butter.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, dry mustard, and smoked paprika. Sprinkle in 1 cup of the cheddar cheese and whisk until blended.
- Pour the beer over the flour mixture and stir until just blended. The dough will be wet, loose, and sticky.
- Sprinkle the remaining 1/2 cup cheese over the top.
- Pour the dough into the buttered 8-inch by 8-inch baking dish and spread evenly.
- Pour the six tablespoons of melted butter over the top.
- Bake for about 25 minutes until the middle is set and the top begins to turn golden brown.
CHEESY CORNBREAD PIE
Make and share this Cheesy Cornbread Pie recipe from Food.com.
Provided by Food.com
Categories Corn
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 28
Steps:
- Preheat oven to 400 degrees F. Grease a 9-inch pie dish with cooking spray or butter; set aside.
- To make the taco beef, heat the oil in a medium skillet over medium heat, then add the beef and taco seasoning and stir to combine. Cook, stirring to break up the beef, until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
- To prepare the cheddar sweet corn, in a medium bowl, stir to combine the milk, egg, 1 cup corn kernels, shredded cheddar, shredded monterey jack, breadcrumbs and sliced scallions; set aside.
- For the panko cheese topping, in a small bowl, stir to combine the panko, melted butter, cheddar cheese, monterey jack cheese, salt and pepper; set aside.
- To make the cornbread, in a large bowl, stir to combine the cornbread muffin mix, eggs, milk, cream style corn, corn kernels and scallions. Pour half of the batter into the pie plate, then top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese. Pour remaining batter over and top with sliced jalapenos and another layer of 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese.
- Bake for 5 minutes, then top the pie with the taco beef, then the cheddar sweet corn, then the panko cheese topping. Bake until the pie is set and the top is golden and crisp, about 35-40 minutes.
- Let cool 15 minutes then slice into wedges to serve.
Nutrition Facts : Calories 761.9, Fat 39.8, SaturatedFat 19.4, Cholesterol 189.2, Sodium 1190.8, Carbohydrate 71.3, Fiber 6.1, Sugar 11.9, Protein 33.7
GREEN CHILE CHEESE BEER BREAD
Great bread for soups, stews etc. Use a dark beer to get a better flavor.
Provided by WCMILLER
Categories Bread Quick Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- Blend green chiles and cheese together in a blender until smooth.
- In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
- Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 28.7 g, Cholesterol 9.9 mg, Fat 3.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 457.4 mg, Sugar 3.9 g
BEER CORNBREAD
Make and share this Beer Cornbread recipe from Food.com.
Provided by kzbhansen
Categories Quick Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In bowl stir together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl combine the eggs, milk, beer and oil. Add to the dry ingredients.
- Mix Well.
- Turn into a 8x8x2 pan sprayed with pam.
- Bake at 425 for 15 minutes or until done.
- Serve warm with Molasses, Maple syrup, honey or butter.
Nutrition Facts : Calories 226.9, Fat 11.5, SaturatedFat 2, Cholesterol 48.6, Sodium 418.9, Carbohydrate 25.2, Fiber 1.5, Sugar 0.2, Protein 5
CHEESY CORN BREAD
What could be more fun for a Southwestern or a cowboy theme party than corn bread shaped like cactus? Cheddar cheese mixed in makes it even more special. Guests will want seconds. -Sandra Thorn, Sonora, California
Provided by Taste of Home
Time 35m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.
Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 583mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESY CORNBREAD
Bake some Cheesy Cornbread with help from My Food and Family. This cheese and onion cornbread recipe makes a great side for a southern-style dinner.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Prepare corn muffin batter as directed on package. Stir in remaining ingredients.
- Pour into 8-inch square pan sprayed with cooking spray.
- Bake 18 to 20 min. or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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- Heat the oven to 400 degrees. Place the butter in the cast iron skillet and put in the oven while it preheats, remove when butter has melted.
- In a large mixing bowl combine the cornmeal, baking powder, salt and pepper. Mix in the buttermilk, eggs and sour cream. Carefully pour the melted butter into the mixture, leaving some in the pan so it is greased. Fold in the cheddar cheese.
- Spoon the mixture into the hot cast iron skillet, place in the oven and bake 18-20 minutes if using smaller individual molds or 26-30 minutes if baking in one single large cast iron skillet.
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