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
wheat beer (such as Side Launch Wheat)
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
1. Preheat oven to 350°F. Whisk buttermilk, beer, eggs, and butter together in a bowl.
2. In a separate large bowl, mix flour, cornmeal, sugar, baking powder, and salt together.
3. Gradually mix wet ingredients with dry ingredients. Mix in grated cheddar.
4. 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.