Saturday, May 19, 2012

Jalapeño Beer Cornbread

I have returned from Mexico! Some friends and I headed south of Tucson until we hit the Pacific to get SCUBA open water certified. It was a great trip, and much needed after this semester. We camped on Himalaya Bay. We pitched our tents mere yards from the ocean (In the morning, I'd open the flap to see pelicans flying across the water's surface). We dove and snorkeled in crystal clear water, and encountered amazing sea life: eels, slugs, sting rays, fish, coral, sea cucumbers, crabs, urchins, jellyfish... We watched amazing sunsets. We gathered 'round the campire at night. Suffice it to say, I did not want to come back to landlocked Arizona.



The water really was that blue... I've got a fever in this 100-something-degree weather, and the only prescription is more ocean. I also really, really, really want a fancy underwater camera case that I cannot afford in the foreseeable future. It's a whole other world beneath the surface. A photo could never capture the true wonder and tranquility of swimming at depth, but I wish I could share just a little piece of it with you.

I made this recipe for a going-away-dinner for our dear friend Emily, who is too smart and fancy to hang around Tucson anymore and is headed to Princeton. Emily can be sweet, corny, and spicy (red head - the girl has some sass) and loves beer, so this Jalapeño Beer Cornbread with a Honey Glaze seemed only fitting for my ex-neighbor. I also recently found these nifty cast iron pans at the thrift store for only a few dollars, so this was a good excuse to take them for a test drive.

This cornbread is buttery, sweet, spicy, moist, and beer-y (just roll with it). What more could you ask for in a cornbread? Whole corn kernels, diced jalapeños, and a beer-butter-honey glaze -- Yes, please. The cornbread can be made in the oven or on the grill. If you are afraid of the spice, simply omit the peppers, but in my humble and open-minded opinion that would just be foolish. I used a Hefeweizen, but feel free to use your favorite beer, because you might have to drink the rest of it while the cornbread is cooking. Darn. This recipe is sure to reappear in my kitchen this summer. I hope you find it as delicious and satisfying.

Jalapeño Beer Cornbread
adapted from Huffpost Living (Canada)

yields 1 10-inch round pan of cornbread

Ingredients:
Cornbread
3 ears grilled corn kernels, or 1 cup of canned corn
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons granulated sugar
3/4 teaspoon salt
2 large eggs, beaten
1/2 cup milk
1/2 cup of your favorite beer
2 jalapeño peppers, seeded, membrane removed, and finely diced
2 tablespoons vegetable oil
2 tablespoons butter

Glaze
1/4 cup (4 tablespoons) butter
1/4. cup honey
1/4 cup of your favorite beer

Directions:
Preheat oven to 425°F.

In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.

In a small bowl, stir together eggs, milk, beer, jalapeños, and oil. Add egg mixture all at once to flour mixture, stirring just until incorporated. Add 1 cup of corn and enough extra beer (if necessary) to moisten batter.

Melt butter and coat entire inside of pan. Pour in batter.

Place pan in oven for 10-15 minutes or until a toothpick inserted into the center comes out clean. Remove cornbread from oven and let cool in pan for 10 to 15 minutes. Unmold cornbread from pan. Brush all over with glaze. Serve.

Enjoy.


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39 comments:

  1. Meghan, you got corn EVERYWHERE! I had no idea you were such a messy cook.

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    1. I didn't individually place all those corn kernels and cornmeal around to make it look artsy... no... who would do such a thing!?

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  2. it has all the great things in just one small piece of deliciousness, your photos are amazing!

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    1. Thank you for the compliments :)

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  3. Would love to pin, but alas pinterest considers this spam...how very sad. Looks amazing!

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    1. Thank you! It was delicious :) There shouldn't be a problem with pinning the link - it's been pinned several times already.

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    2. Pinterest is where I found it orginaly...and Megan it is to die for!!

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    3. Thanks, Cookie! It's my favorite cornbread by far! :D

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  4. This looks amazing. I can imagine that the corn-shaped batch was even cuter!

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    1. They were :) - the perfect individual serving.

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  5. Wonderful clicks...Seems like I was travelling with you. And this corn treat is something i wouldn't miss for the world. Thanks for the recipe. Keep posting!

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    1. Thank you so much! That means a lot coming for you guys - I LOVE your site!

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  6. Lovely pics! Congratulations on making the foodbuzz Top 9!

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  7. Beer and Jalapeno's...two of my favorite ingredients! I will definitely have to try this recipe, congrats on making the Top 9. Following your blog now :)

    Eric @ Happy Valley Chow

    http://happyvalleychow.blogspot.com

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    1. Thanks, Eric! I like your website! I will be sure to try some of your recipes soon for dinner. Keep me in mind when you open a restaurant someday :) Best of luck!

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  8. Oooh! This cornbread sounds fantastic. And I love those pans! Great find. :)

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    1. Ah I was positively giddy when I found them :) Thanks!

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  9. This looks fantastic and I love the roasted corn kernels along with the jalapenos. Gotta try this. Congrats on the Top 9.

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    1. Thank you! I hope you enjoy it :)

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  10. Hi There, Congratulations for Top 9 !!!!!!
    Wow...this recipe is looking so Appetizing. A very well made post with beautiful pictures. I can't wait to try it on my island. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

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  11. I'm SO envious of your trip! The pics are gorgeous! I'm also envious of this cornbread! What a treat for your friend as a farewell. Delicious and great shots!

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    Replies
    1. I'm ITCHING to go back! Thank you so much for the lovely compliments.

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  12. This looks so good. I want a whole plate.

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    1. No one says you have to share... :)

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  13. Your pictures are beauiful. I love your cornbread. This combination of Jalapeno and beer sound great! Congratulations on Foodbuzz Top 9:)

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    Replies
    1. Thank you, Geri! You're too sweet!

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  14. This will make my husband very happy! Beautiful photos too!

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  15. Do the jalapeno's make it really spicy? I love the taste of jalapeno but I don't like it too spicy.

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    1. So, I didn't find it to be too spicy because I got rid of the spine and seeds in the peppers (those are the hottest parts). You could try just one pepper instead of two, or use bell peppers. It just adds a little extra something :) Let me know how it goes!

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  16. nice idea.. thanks for sharing..

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  17. Your cornbread and photos are amazing. I love jalapeno cornbread!! You have a very nice site. Cheers, Tara

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  18. Stunning recipe Meghan! The glaze sounds sensational :-) Would be a perfect fit for Monthly Mingle May 2012 - Oh Honey .. have a look see! http://www.cookrepublic.com/blog-events/monthly-mingle-may-2012-oh-honey/

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  19. Thanks for posting this. i really enjoyed reading this.
    http://www.lamorena.com.mx/

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  20. I made this today, and it was really delicious and it looked so pretty in my Caribbean Blue LeCreuset skillet!! Thanks for posting the recipe!

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