Cornbread made with Wheat Beer and Cheese
Cornbread is a great hearty addition to any meal—it ups the cozy-factor any fall or winter meal, and can stretch out a meal when extra guests show up no matter the time of year. The best way to make cornbread is in a cast iron skillet, but don’t sweat it if you don’t have one at the cottage—any old cake pan will work fine. Since most of the liquid in a standard cornbread is milk or buttermilk, cutting it with wheat beer lightens up the recipe and adds a little flavour. Pair it with Buzzard’s Breath Stout Chili. Makes 12 large slices.
- 1 cup buttermilk
- 1 cup wheat beer such as Side Launch Wheat
- 3 eggs
- 1 cup melted butter
- 1½ cups all-purpose flour
- 1½ cups yellow cornmeal
- ½ cup sugar
- 1 tbsp baking powder
- 2 tsp salt
- 3 cups grated aged cheddar
- Preheat oven to 350°F. Whisk buttermilk, beer, eggs, and butter together in a bowl.
- In a separate large bowl, mix flour, cornmeal, sugar, baking powder, and salt together.
- Gradually mix wet ingredients with dry ingredients. Mix in grated cheddar.
- Grease cast iron skillet or square 12˝ cake pan, and pour in batter. Bake for about 45–60 minutes or until you can insert a knife and have it come out clean. Let settle for 10 minutes and serve with butter.
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