Sara Moultons Beer Bread Recipes

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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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