Southwest Beer Cornbread Recipe

Ready to serve…with your favorite brew in a Flagstaff-Grand Canyon Ale Trail Silipint, of course!

 

Beer from our favorite breweries in Flagstaff shouldn’t only be for drinking. Brews are great for baking too! We’re sharing our southwest beer cornbread recipe straight from mom’s cookbook with a secret ingredient (can you guess?). This dish is perfect to serve at potlucks and family dinners—or at any social gathering.

Ingredients

• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup milk
• 1/2 cup beer
• 1 cup all-purpose flour
• 3/4 teaspoon salt
• 2 eggs, beaten
• 1/3 cup cooking oil
• 1 can (15.25 ounces) whole kernel corn, drained
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons hot sauce
• 6 dashes cayenne pepper, ground

All mixed together!

Directions

1. Preheat the oven to 425 degrees.
2. In a bowl, stir together cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, combine the eggs, milk, beer, oil, corn, chilies, and hot sauce.
4. Mix ingredients together in one bowl.
5. Pour batter in 8x8x2 pan or 9-inch round pie pan greased with cooking oil.
6. Bake for 15-20 minutes or until done.
7. Serve warm with butter, maple syrup, molasses, honey, or baked beans.

Nice and toasty in there!

Southwest Beer Cornbread Cooking Tips

• If you don’t enjoy spicy foods, the last three ingredients can be removed.
• For our vegan or lactose intolerant friends, substitute milk for your preferred milk substitute and eggs for 1/2 cup applesauce.
• It’s tempting to pour extra beer into the batter, but the recipe cooks best at only 1/2 cup of your favorite Flagstaff brewery beer. You can always drink the rest while it bakes!

Are we missing any of your favorite ingredients in this southwest beer cornbread recipe? Tell us how to spice it up in the comments section below!