Easy Beer Bacon And Cheddar Cornbread Recipes

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

Ingredients

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.

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

Ingredients

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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