Jalapeno Pale Ale Cornbread

14 ingredients
8 steps

Ingredients

  • 3 Tablespoons Unsalted Butter
  • 1 Tablespoon Chopped Fresh Jalapenos, Seeds Removed
  • 3/4 cups Whole Milk
  • 3/4 cups Dry Polenta (coarse Cornmeal)
  • 3/4 cups Flour
  • 1/2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 cups Brown Sugar
  • 1/2 teaspoons Salt
  • 2 whole Eggs
  • 1 Tablespoon Raw Honey
  • 3/4 cups Low Hop Blonde Or Pilsner Ale, I Used Stone 11.11.11 Vertical Epic Ale
  • 1 cup Fresh Or Frozen Corn Kernels (fresh Is Better. If You Use Frozen, Make Sure They Are Thawed)
  • 2 Tablespoons Melted Butter

Directions

  1. 1
    Preheat oven to 350 F. Spray a large, deep dish standard-sized loaf pan generously with butter flavored cooking spray.
  2. 2
    In a sauce pan over medium/heat, add the butter and the jalapenos and cook until just starting to soften, about 3 minutes.
  3. 3
    Add the milk and polenta and stir until the milk starts to bubble and is well combined with the polenta. Cover pan and remove from heat, allowing it to rest for about 20 minutes.
  4. 4
    In a separate bowl, whisk together the flour, baking soda, baking powder, sugar and salt.
  5. 5
    In another bowl, whisk the eggs and the honey until well combined.
  6. 6
    Add the egg mixture to the polenta pan and stir. Add the dry ingredients and stir until incorperated. Add the beer and the corn kernels, stirring until just combined.
  7. 7
    Add the batter into the prepared baking dish and pour the 2 tablespoons of melted butter over the top.
  8. 8
    Bake at 350 F until a skewer inserted in the middle comes out clean, about 45-55 minutes.

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