Jalapeño Cheddar Beer Bread


Welcome to May the 6th, also known as the day after Cinco de Mayo. If you hosted a party yesterday, I am sure that you have a surplus of Tecate, Corona or Dos Equis sitting around your house. What to do with this extra beer? Drink them is the obvious answer, but why go with the obvious? Why not use them to make beer bread! What beer bread is designed for the day after Cinco de Mayo you wonder? This one!  Sally’s Jalapeño Cheddar Beer Bread is cheesy, spicy, and the perfect use for your leftover Cinco de Mayo beer! This May 6th start the tradition of Seis de Mayo Beer Bread.

Jalapeño Cheddar Beer Bread
Serves 8

2 cups self-rising flour
1 cup yellow self-rising cornbread
1/3 cup granulated sugar
½ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup sharp Cheddar cheese, grated
½ cup Pepper Jack cheese, grated
¼ cup Parmesan cheese, grated
½ cup (1 stick) unsalted butter, divided
¼ cup jalapeño, seeded and finely chopped
3 tablespoons yellow onions, finely chopped
1 (12 ounce) can or bottle of beer

Preheat oven to 350°F.

In a medium sized bowl, add the flour, cornbread, sugar, paprika, cumin and cayenne. Stir. Add Cheddar, Pepper Jack and Parmesan. Stir until ingredients are evenly mixed together.

Add 2 tablespoons butter to a sauté pan and melt over medium heat. Once melted, add jalapeño and onion. Cook, stirring occasionally, for 5 minutes.

Add beer to pan. Pour the beer, melted butter and pepper mixture into the medium sized bowl of flour and cheese. Stir until a thick batter forms.

Place in a buttered 9 inch loaf pan. Melt remaining 6 tablespoons of putter and pour on top of batter. Bake for 45 minutes, or until a tester comes out clean.

Recipe ©Sally James

Photograph ©Taylor Mathis

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