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Double IPA Jalapeño Corn Bread

Double IPA Jalapeno Corn Bread
Get yourself in the mood for some southern-style barbecue with this Double IPA-infused jalapeño corn bread.

It just isn’t a full authentic barbecue without a slice of corn bread on the side and with a recipe as quick and easy as this one you’ll have no excuses.

Why Double IPA?

IPA goes well with spicy food as it has a tendency to amplify the heat. Since we will be including jalapeños in this corn bread, an IPA is a great choice to bring out the spiciness while also lending some citrus, pine and earthy notes. IPA also pairs well with aged cheddar which is an optional ingredient for the recipe. While a regular IPA will still do the trick, a stronger more flavorful beer is more appropriate as the recipe does not contain a lot of it.


#homebrew Double #ipa jalapeño corn bread

A photo posted by Ugly Stick Brewing (@uglystickbeer) on


The secret to this recipe is the crispy cornmeal crust that forms along the bottom of the hot skillet. This is achieved by melting a few tablespoons of butter or oil in the preheated skillet and then baking some cornmeal along the bottom of the pan until it’s a golden brown. This extra cooking time for the bottom leaves the bottom crispy and the bread soft. A perfect combination.

Feel free to go all in with extra “fillings” to get a full Texas style corn bread experience. I didn’t add any to the recipe pictured here but a handful of aged cheddar would blend in perfectly. Other additions to consider include corn kernels, diced bell pepper, onions and scallions.

Jalapeño corn bread will pair well with baked beans, chili, soups, stews and any kind of barbecued meats.

Double IPA Jalapeño Corn Bread Recipe:

Recipe adapted from Foodie Crush.

Double IPA Jalapeno Corn Bread
Double IPA Jalapeño Corn Bread
Yum
Print Recipe
Hop bitterness elevates the heat in this tasty, buttery jalapeño corn bread.
Servings Prep Time
8 large pieces 10 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
8 large pieces 10 minutes
Cook Time Passive Time
30 minutes 15 minutes
Double IPA Jalapeno Corn Bread
Double IPA Jalapeño Corn Bread
Yum
Print Recipe
Hop bitterness elevates the heat in this tasty, buttery jalapeño corn bread.
Servings Prep Time
8 large pieces 10 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
8 large pieces 10 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: large pieces
Instructions
Preparing the batter
  1. Preheat the oven to 425F. Leave the 10-inch skillet in there to heat up as well. A smaller skillet will work as well though you'll need to adjust the baking time to account for the added depth.
  2. Mix the 1 cup of cornmeal, flour, baking powder and salt together in a medium to large mixing bowl.
  3. In a separate bowl, or 2 qt measuring cup, whisk together the milk, 1 cup of butter, egg and beer. (optional: Drink the rest of the beer)
  4. Add the milk mixture to the flour mixture and stir to combine. Once blended, add diced jalapeño and cheese, if using.
Preparing the crust
  1. Remove the skillet from the oven (remember: it's hot). Melt the 2 tablespoons of butter in the hot skillet.
  2. Once melted, evenly sprinkle the 2 tablespoons of corn meal along the bottom of the pan.
  3. Return the pan to the oven (remember: it's STILL hot) and bake for about 3 minutes or until it turns a dark golden brown. Again remove the pan from the oven.
Baking
  1. Pour the prepared batter into the skillet and return it to the oven.
  2. Bake at 425F for about 30 minutes (check on it earlier to be safe). It should be pulling away from the pan and be a golden brown on top.
  3. Let it cool for about 10-15 minutes. It doesn't need to be fully cooled before cutting but you don't want it to be hot either.

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