Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.
I confess.
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!
Jalapeno Pale Ale Skillet Cornbread
Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 3 tablespoons shortening
- 1/2 cup buttermilk
- 1 egg
- 3 tablespoons honey
- 1 cup beer
Instructions
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Preheat oven to 425
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Whisk together cornmeal, flour, baking powder, and baking soda
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In a separate bowl or measuring cup, mix together buttermilk, egg, and honey
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Add the buttermilk mixture to the dry ingredients
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Stir in the beer
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Add shortening to a cast iron skillet and transfer skillet to hot oven for 1 -2 minutes
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Remove skillet from oven - shortening should be melted
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Add batter to skillet - it will sizzle
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Return the skillet with the batter to the oven and bake 20 - 25 minutes or until golden brown - careful not to burn the bottom
NOTES:
- 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.
I’m actually not a huge fan of jalapenos, but I have a feeling I would LOVE this cornbread! It’s pretty much my favorite kind of bread, especially in the winter. This version looks so good, and so comforting, too!
So wait, let me get this straight. You don’t like jalapenos, but you grew them in your garden?? I mean they are easy to grow! Sounds like you have some extra jalapenos on hand…I know where you can send those bad boys. 🙂 (Have you ever tried jalapenos on pizza? Amazing! Just remove seeds and ribs and dice it up. Mind blown.) Speaking of mind blown, this cornbread sounds like it’s right up my alley! I’m with ya on the shortening, and I don’t pull it out often. But those crispy edges…mmmmmm….
I love jalapenos, so I’ll take that entire skillet of cornbread Rachelle! And the expando pants!
Rachelle! I don’t like jalapenos either!!! but I have a feeling I will love this cornbread! I loved that you grow them yourself!! yay!
Expando pants….bahahahaha 😀 So funny!!!! And high five for you for growing those jalapenos in your garden! I happen to love jalapeno, and anything spicy for that matter, so girl be lovin’ this with that spicy beer….maybe I’d even throw some jalapeno in there for good measure. P.S. If you don’t want those jalapenos, send ’em my way….I’ll take good care of ’em 😉
OMG I see this being like EVERY SINGLE football loving person’s dream come true bread. LOL! Totally being stereotypical, WHOOPS! 😉
I’ll take all the jalapenos you don’t want, starting with those homegrown ones, my little farmer friend. You are a quite the renaissance woman 😉 This recipe reminds me of my Grandmother who made the best skillet cornbread ever! She always greased her pan with some bacon fat and it was awesome. I’m def making this with some chili this weekend 🙂
Wait wait waaaaait. You don’t like jalapenos? But you grew some fabulous looking ones in your garden??!! Umm can I request a basket of those beauties next harvest? I freggin LOVE Jalapeños and put them in all the things! Sharing is caring, Rach. 😉 I am loving this skillet cornbread!! Jalapeno and beer up in some fluffy, corny bread? Yahhhs, gime dat! Looks just perfect, sweets! Pinned! Cheers! Xoxo
Me and jalapenos have a love-hate relationship. That said… I’d really love this cornbread. The combo of spicy with a bit of corn sweetness just does it for me, and I bet this is divine. Well done!
Great job on the gardening! Maybe you’ll learn to love jalapenos 🙂 This cornbread sounds fabulous. I love that it’s cooked in a cast iron skillet!