Sunday, April 28, 2013

Cheddar Beer Cornbread Recipe

  • ½ cup (1 stick) unsalted butter
  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon dry mustard
  • ¼ teaspoon smoked paprika
  • 1 cup plus ½ cup shredded sharp cheddar cheese, divided
  • One 12-ounce bottle good-quality beer (I use Blue Moon wheat beer for this recipe, and it’s perfect)
  1. Preheat oven to 350 degrees Fahrenheit. Place the stick of butter in an 8-inch by 8-inch baking dish and place it in the preheating oven just until the butter melts.
  2. Carefully remove the baking dish from the oven and remove six tablespoons of the melted butter. Set aside.
  3. Swirl the pan to distribute the remaining two tablespoons of butter.
  4. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, dry mustard, and smoked paprika. Sprinkle in 1 cup of the cheddar cheese and whisk until blended.
  5. Pour the beer over the flour mixture and stir until just blended. The dough will be wet, loose, and sticky.
  6. Pour the dough into the buttered 8-inch by 8-inch baking dish and spread evenly.
  7. Pour the six tablespoons of melted butter over the top.
  8. Bake for about 25 minutes until the middle is set and the top begins to turn golden brown.


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