Cornbread made with Wheat Beer and Cheese

cornbread Lynne Ann Mitchell shutterstock

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. 
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Total Time 1 hour 20 minutes


  • 1 cup buttermilk
  • 1 cup wheat beer such as Side Launch Wheat
  • 3 eggs
  • 1 cup melted butter
  • cups all-purpose flour
  • 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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