cornbread

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!

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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

1. Preheat oven to 425
2. Whisk together cornmeal, flour, baking powder, and baking soda
3. In a separate bowl or measuring cup, mix together buttermilk, egg, and honey
4. Add the buttermilk mixture to the dry ingredients
5. Stir in the beer
6. Add shortening to a cast iron skillet and transfer skillet to hot oven for 1 -2 minutes
7. Remove skillet from oven - shortening should be melted
8. Add batter to skillet - it will sizzle
9. 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:

1. 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.
2. 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.
3. 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.