Seriously....I don't know how it came to me but it did.
And it couldn't have been a better idea.
Beer and cheese yes, perfection but with cornbread? GENIUS!
One of my favorite recipes so far and i'm super excited to share this with you!
I so totally could have grabbed a chip and called this cornbread dip...but.......
The egg wouldn't have stopped me. I'm just saying.
But luckily it doesn't take long for this corn bread to make!
Beautitul - aint it?
It took a lot of strength to hold back putting 3x more cheese on top...
I'm a cheese freak.
A beer freak.
A bread freak.
A garlic freak.
This bread is freakdy deaky on the Carly meter.
.....I can't believe I just said that.
Fabulous. I'm telling you, you'll love this recipe.
If you don't have corona use any other kind of light beer on hand but corona makes it. Goes super well with the jalapeno and corn.
Maybe a squeeze of lime.
½ c white flour
¾ c whole wheat flour
1 c corn meal
2 tsp baking powder
Pinch of salt
½ tsp fresh black pepper
1 Tbs garlic powder
1 c beer (corona or any other light beer)
¼ c vegetable oil
1 scant c of sharp cheddar cheese cubed
Half a jalapeno sliced thin
Preheat oven to 350 degrees and grease an 8x8 pan.
In a medium bowl combine the dry ingredients – flours, corn meal, baking powder, salt, pepper and garlic powder.
In a small bowl whisk the wet ingredients – beer, egg and oil.
Pour the wet into the dry and mix with a spoon until just combined – don’t over mix.
Fold in ¾ of the cheese and pour into your greased baking dish.
Cover with remaining cheese (a little extra won’t hurt!) along with the sliced jalapeno.
Bake for about 10-15 minutes until done in the center using a toothpick.
When done cheese won’t be browned – if it is take it out. Otherwise turn on the broiler and watch until top is browned and cheese is bubbly and slightly browned too.
Let cool a bit - cut and serve! (makes 12 pieces)