Jalapeño Cheddar Beer Bread
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