Beer Bacon And Cheddar Corn Bread Recipes

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BEER, BACON AND CHEDDAR CORNBREAD



Beer, Bacon and Cheddar Cornbread image

Beer, Bacon, and Cheddar Cornbread An easy recipe with a great flavor combination. Goes well with soups, chili, stews or simply on its own!

Provided by Lovefoodies

Categories     Starters & Appetizers

Time 40m

Number Of Ingredients 13

6 slices thick cut bacon chopped and fried
1 1/2 cup corn meal
1 1/2 cup All purpose flour
2 tbsp . sugar
1 1/2 tbsp . baking powder
3/4 tsp . salt
1/2 cup sharp cheddar cheese shredded
3 large eggs
1/2 cup milk
1/3 cup sour cream
1 cup beer
1/2 cup melted butter
1 cup shredded sharp cheddar cheese

Steps:

  • In a mixer combine all the dry ingredients.
  • In a separate bowl, combine all the wet ingredients.
  • Add the wet ingredients to the dry in the mixer until just combined, then add the bacon.
  • Pour into a greased baking tray and spread the batter evenly. ( 9 x 13 inch cake pan)
  • Add the 1 cup of cheese to the top, spreading evenly.
  • Bake at 375 F for 30 - 35 minutes.

Nutrition Facts : Calories 377 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 12, Sodium 704 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

EASY BEER BACON AND CHEDDAR CORNBREAD



Easy Beer Bacon and Cheddar Cornbread image

Yield 12

Number Of Ingredients 16

6 slices thick cut bacon chopped and fried
Dry Ingredients
1 1/2 cup corn meal
1 1/2 cup All purpose flour
2 tbsp. sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
1/2 cup sharp cheddar cheese shredded
Wet Ingredients
3 large eggs
1/2 cup milk
1/3 cup sour cream
1 cup beer
1/2 cup melted butter
For the topping
1 cup shredded sharp cheddar cheese

Steps:

  • 1. In a mixer combine all the dry ingredients. 2. In a separate bowl, combine all the wet ingredients. 3. Add the wet ingredients to the dry in the mixer until just combined, then add the bacon. 4. Pour...

Nutrition Facts :

BEER, BACON, AND CHEDDAR CORN BREAD



Beer, Bacon, and Cheddar Corn Bread image

From the cookbook The Gourmet's Guide to Cooking With Beer by Alison Boteler. I left the bacon out when I made it, but I definitely think it would have added something extra. I used reduced fat cheddar cheese and it was delish.

Provided by wife2abadge

Categories     Quick Breads

Time 1h20m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup beer
2 eggs
1/3 cup olive oil
2 cups cheddar cheese, shredded
1/3 cup bacon, cooked, crisp, and crumbled

Steps:

  • Preheat oven to 350°F Grease a 9x5-in loaf pan.
  • In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, beat together eggs, olive oil, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not overmix.
  • Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.

BEER CHEESE CORNBREAD



Beer Cheese Cornbread image

Beer cheese soup is a rich, creamy comfort food favorite of my family in the Midwest. I love when the crispy croutons on top soak up a little flavor from the soup -- and that's what sparked the inspiration for this twist on cornbread! It's slightly sweet like a Northern-style cornbread, balanced with a hint of hops from the IPA and sharpness from the Cheddar.

Provided by Gabriela Rodiles

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
1 cup all-purpose flour
1 cup fine grind cornmeal
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup cooked corn, roughly chopped (see Cook's Note)
1 cup shredded sharp Cheddar
Kosher salt
1 cup IPA beer
2 large eggs
2 tablespoons vegetable oil

Steps:

  • Place a 10-inch cast-iron skillet (see Cook's Note) on the center rack of the oven and preheat to 400 degrees F.
  • Melt 6 tablespoons of the butter and let cool in a medium heatproof bowl.
  • Whisk together the flour, cornmeal, sugar, baking powder, baking soda, corn, 3/4 cup of the Cheddar and 1 1/2 teaspoons salt in another medium bowl. Make a well in the center.
  • Add the beer, eggs and vegetable oil to the cooled butter and whisk together. Pour into the well in the dry ingredients. Stir together gently until just combined.
  • Once the oven has preheated, carefully remove the cast-iron skillet and add the remaining 2 tablespoons butter, swirling until completely melted. Pour in the cornbread batter and smooth the top. Sprinkle with the remaining 1/4 cup Cheddar.
  • Bake until the cornbread is golden brown and springs back to the touch, about 20 minutes. Remove from the oven, let cool for 10 minutes and serve.

BACON CHEDDAR BEER BREAD



Bacon Cheddar Beer Bread image

Found thru Pinterest, this is similar to the Tastefully Simple beer bread recipes, with the addition of bacon and cheddar. Tasty, with a nice crust, this takes no time to mix together, and you have great, hot bread in less than 75 minutes. Credit for recipe goes to The Slow Roasted Italian blogspot.

Provided by alligirl

Categories     Breads

Time 1h5m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 8

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 1/4 cups shredded cheese (I used Cheddar, but a mixture with Monterey Jack and Colby included would be great)
12 ounces beer
4 slices bacon, cooked and chopped (1/4 c real bacon bits)
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°.
  • Prepare bread pan by greasing with butter; set aside.
  • In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center; add bacon, about 3/4 of cheese and beer into the well.
  • Stir mixture with a spoon until combined.
  • Pour mixture into prepared bread pan; add remaining cheese and drizzle with 1 tablespoon of butter.
  • Bake for 30 minutes; remove from oven and drizzle remaining butter over the top.
  • Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
  • Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.

BACON CORNBREAD WITH CHEDDAR AND SCALLIONS



Bacon Cornbread With Cheddar and Scallions image

This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.

Provided by Klancy Miller

Categories     breakfast, brunch, dinner, lunch, breads, side dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

12 slices thick-cut bacon (about 1 pound)
1/4 cup plus 1 teaspoon extra-virgin olive oil
2 cups chopped scallions (from about 4 bunches)
Kosher salt
Butter, for greasing the pan
1 cup medium-grind stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 cup whole milk
1 egg, beaten
1 tablespoon honey
8 ounces extra-sharp Cheddar, grated (about 2 cups)

Steps:

  • Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
  • Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
  • Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
  • Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 724 milligrams, Sugar 5 grams, TransFat 0 grams

CHEDDAR BEER CORNBREAD



Cheddar Beer Cornbread image

Cheese. Beer. Cornbread. Need I say more? (Oh - I guess I'll add two more words: "Unbelievably easy.")

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 10

1/2 cup 1 stick unsalted butter
2 cups all-purpose flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1 cup plus 1/2 cup shredded sharp cheddar cheese (divided)
One 12-ounce bottle good-quality beer (I use Blue Moon wheat beer for this recipe, and it's perfect)

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Place the stick of butter in an 8-inch by 8-inch baking dish and place it in the preheating oven just until the butter melts.
  • Carefully remove the baking dish from the oven and remove six tablespoons of the melted butter. Set aside.
  • Swirl the pan to distribute the remaining two tablespoons of butter.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, dry mustard, and smoked paprika. Sprinkle in 1 cup of the cheddar cheese and whisk until blended.
  • Pour the beer over the flour mixture and stir until just blended. The dough will be wet, loose, and sticky.
  • Sprinkle the remaining 1/2 cup cheese over the top.
  • Pour the dough into the buttered 8-inch by 8-inch baking dish and spread evenly.
  • Pour the six tablespoons of melted butter over the top.
  • Bake for about 25 minutes until the middle is set and the top begins to turn golden brown.

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