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.
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.