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.
