Beer Cornbread Recipes

BEER CHEESE CORNBREAD

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.

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

CHEDDAR BEER CORNBREAD

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.