Jalapeno Cornbread Beer Bread Muffins, cooking with beer
There’s a contradictory element to cornbread.
It’s enough to be a meal all on it’s own, especially when you eat 4 of them, with a beer and some honey butter, but you miss the rest. You miss the ribs, and the greens, and the coleslaw and the mac n cheese and the fried chicken. You miss all those things that cornbread always sits beside on the plate. Maybe it’s just that cornbread is a social food, it just goes with everything. Or maybe it’s because your cornbread memories are accompanied by other comforting good-time food.
But either way, it’s a food that seems to be lonely all by itself. So you should probably make some beer fried chicken and some beer and bacon mac n cheese, maybe some stout BBQ sauce ribs while you’re at it.
Or just eat 4 of them with a beer and call it day.
Jalapeno Cornbread Beer Bread Muffins with Salted Beer Honey Butter
Ingredients
For the muffins
- 1 1/4 cups cornmeal
- 3/4 cup flour
- 3 jalapenos chopped (remove seeds for a lower heat level)
- 1 ear of corn grilled (leftover grilled corn works perfect)
- 1/3 cup brown sugar
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- ¾ cup melted butter
- ¾ cup wheat beer
- 2 eggs
- 3 tbs vegetable oil
for the butter:
- ½ cup butter
- 2 tbs wheat beer
- 1 tbs honey
- 1 tsp Maldon salt
Instructions
- Preheat the oven to 400.
- In a large bowl stir together the cornmeal, flour, jalapenos, kernels cut off the cob of corn, brown sugar, baking soda, baking powder and salt.
- Make a well in the center.
- Add the melted butter, beer, eggs and vegetable oil, stir until jut combined.
- Scoop into the wells of a muffin tin that has been sprayed with cooking spray.
- Bake at 400 until lightly browned and top spring back when touched, about 12 to 15 minutes. Allow to cool.
- In a stand mixer, beat the butter with a paddle attachment until light and fluffy. Slowly add the beer and honey, mix until well combined, stir in the salt.
- Scrape the butter onto a sheet of plastic wrap, roll into a log, refrigerate until set, about 30 minutes.
- Serve the cornbread with butter.
