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Jalapeno Green Onion Ale Corn Bread

Jalapeno Green Onion Ale Corn Bread

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    50 m
Karen Hultslander

Karen Hultslander

This sweet and spicy corn bread is perfect for a Mexican meal or grilled food.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
  2. Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
  3. Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Reviews

Christina
16

Christina

11/27/2012

We thought this was great! Made as written and would not change a thing. Loved the kick from the jalapeno (I did seed it b/c it was super hot), and the light onion and beer flavor. I made this to go w/ soup, but it would def be best w/ a nice big bowl of chili. I will be making this again! Thanks for sharing. :)

Michelle P.
15

Michelle P.

11/12/2012

This is an excellent recipe. I only made 2 changes, did not have green onions so left that out and used 4 tsp. baking powder instead of 1 tsp. soda 1 tsp. powder. This one I will definitely make again. The beer I used was Shock Top Belgian White.....love the flavor that the beer adds!

davisgroves
2

davisgroves

3/18/2013

I used an egg substitute, vegan buttermilk (almond milk & vinegar), and an IPA. I may have also dumped a little vegan cheddar into the mix with some oregano and cayenne.

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