Jalapeno Pale Ale Chili Are you ready for some football? I know that this isn’t the first time you’ve seen beer in chili, but it’s classic for football games and beer brewing around these parts, so I’m popping in real quick to share some with you today. And I have a surprise! Not only am…… Continue Reading
Belgian Beer Conch Chowder I’m a bit late to the party. It’s come to my attention that January is National Soup Month, so I thought I’d come on and ride this train. I mean, it was 77 degrees today here in Charlotte, so I can’t think of a more perfect time to have some soup.…… Continue Reading
I’m not a fan of the jalapeno. I just do not like spicy or bitter and they taste like both to me. I am, however, a fan of this Jalapeno Pale Ale from Birdsong Brewing. And, really – who doesn’t love some skillet cornbread?
Cornbread is definitely not something we have on the regular around here, but when we do it’s a welcome favorite splurge. I make it as a side to everything from a Low Country Boil (similar to a Clam Bake if you’re from the northeast) to a big ole pot of pinto beans simmered all day with some leftover ribs or a big slab of bacon.
You can understand why this is not an everyday regular dish around here or we’d be living in expando-pants.
P.S. I grew those jalapenos in my garden – yay me!
I used a Jalapeno Pale Ale from Birdsong Brewing here in Charlotte. The flavor of the pepper is in there, but it’s mild and the beer is not spicy. I haven’t tried this recipe with any of the other (hot) pepper beers I’ve seen, but if you use one that’s spicy, it’s likely to change the flavor profile of the cornbread.
If you want a bit more jalapeno, spice, or texture in the cornbread, you can dice a couple of fresh jalapeno (serrano, habanero, ghost chili) peppers and mix into the batter before pouring it into the skillet.
I don’t normally promote the use of shortening (Crisco, etc.), but I personally think it’s absolutely necessary here to get those crispy edges.