Beer Bacon And Cheddar Cornbread Recipes

BEER, BACON, AND CHEDDAR CORN BREAD

Steps:

• Preheat oven to 350°F Grease a 9x5-in loaf pan.
• In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
• In a separate bowl, beat together eggs, olive oil, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not overmix.
• Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.

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.

BACON CHEDDAR BEER BREAD

Steps:

• Preheat oven to 350°.
• Prepare bread pan by greasing with butter; set aside.
• In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center; add bacon, about 3/4 of cheese and beer into the well.
• Stir mixture with a spoon until combined.
• Pour mixture into prepared bread pan; add remaining cheese and drizzle with 1 tablespoon of butter.
• Bake for 30 minutes; remove from oven and drizzle remaining butter over the top.
• Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
• Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.

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.