Beer Cheese Cornbread Recipes

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.

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

BEER, BACON AND CHEDDAR CORNBREAD

Steps:

• In a mixer combine all the dry ingredients.
• In a separate bowl, combine all the wet ingredients.
• Add the wet ingredients to the dry in the mixer until just combined, then add the bacon.
• Pour into a greased baking tray and spread the batter evenly. ( 9 x 13 inch cake pan)
• Add the 1 cup of cheese to the top, spreading evenly.
• Bake at 375 F for 30 - 35 minutes.

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.

BEER, BACON & CHEDDAR CORNBREAD

Steps:

• 1. See the easy recipe here! http://www.lovefoodies.com/beer-bacon--cheddar-cornbread.html

CHEDDAR BEER BREAD

Steps:

• Heat oven to 375 degrees.
• Butter a 9x5 loaf pan and sprinkle with cornmeal.
• Whisk together flour, baking powder, salt, sugar and beer in a large bowl.
• Gently fold in shredded cheese.
• Place batter in the pan and let sit 20 minutes.
• Bake for 35 minutes, then brush the butter on top of the bread and bake an additional 5 minutes.

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

SAVORY CHEESE CORNBREAD MUFFINS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Grease a muffin tin or spray with baking spray.
• In a medium mixing bowl combine the flour, baking powder, table salt, sugar, and cornmeal. Blend well. Stir the shredded cheese into the flour mixture.
• In a separate bowl, whisk the egg. Add the milk and the melted butter or shortening and whisk to blend.
• When the oven has completely preheated, stir the egg and milk mixture into the flour mixture just until blended.
• Immediately fill the prepared muffin cups about two-thirds full and bake in the preheated oven for 17 to 22 minutes, or until golden brown.
• If desired, brush more melted butter over the tops of the hot muffins as soon as they come out of the oven.
• Enjoy!

CHEESY BEEF CORNBREAD

Steps:

• 1. Cook bround chuck until browned, drain and set aside.
• 2. Sprinkle 1 tablespoon cornmeal in the bottom of a well-greased cast iron skillet. Cook over medium heat until lightly browned.
• 3. In a separate bowl, combine the self-rising cornmeal, milk, corn, eggs, and vegetable oil. Pour half of this mixture into the skillt wih the browned cornmeal.
• 4. Sprinkle ground chuck, onion, jalapeno peppers and shredded cheese on top. Top with remaining batter.
• 5. Bake at 350 degrees for 50-55 minutes or until golden brown.