Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup beer ( brown ale- or pilsner-style )
1/2 cup butter , melted
2 eggs , beaten
1/3 cup white sugar
4 green onions , chopped
1 fresh jalapeno pepper , chopped
Jalapeno Green Onion Ale Corn Bread is a unique take on the classic cornbread recipe, commonly found in Southern cuisine. The addition of jalapeno pepper and green onions not only adds a delicious flavor but also adds a little bit of spice to the dish. When paired with a hearty chili or stew, this cornbread is the perfect complement to round out a fulfilling meal. It can also be enjoyed as a snack with a smear of butter or topped with honey.

Instructions

1.Preheat the oven to 350 F (175 C).
2.Grease an 8-inch (20 cm) square baking dish.
3.In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
4.In a separate mixing bowl, whisk together the buttermilk, beer, melted butter, eggs, and white sugar.
5.Pour the wet mixture into the dry ingredients and stir until fully combined.
6.Mix in the chopped green onions and jalapeno pepper.
7.Pour the mixture into the prepared baking dish and smooth out the top.
8.Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

PROS

This cornbread recipe has a unique and flavorful twist with the addition of jalapeno pepper and green onions.

It is moist, fluffy, and has a deliciously crusty exterior.

It is perfect as a side dish for a family dinner or gathering with friends.

CONS

This recipe requires a few more ingredients than the usual cornbread recipe.

It may also be too spicy for those who are not a fan of jalapeno pepper.

HEALTH & BENEFITS

This cornbread is high in carbohydrates and calories but can be enjoyed in moderation as part of a balanced diet. The cornmeal provides fiber and essential nutrients. The addition of green onions and jalapeno pepper also adds a boost of vitamins and antioxidants.

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