Jalapeno Pale Ale Cornbread
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 tbs unsalted butter
1 tbs chopped fresh jalapenos, seeds removed
¾ cup whole milk
¾ cup dry polenta (course corn meal)
¾ cup flour
2 tsp baking powder
½ tsp baking soda
½ cup brown sugar
½ tsp salt
¾ cup Stone 11.11.11 Vertical Epic Ale
2 eggs
1 tbs raw honey
1 cup corn kernels (fresh is better. If you use frozen, make sure they are thawed)
2 tbs melted unsalted butter
Instructions:
Preheat oven to 350.
Spray a large, deep dish loaf pan generously with butter flavored cooking spray.
In a sauce pan over medium/heat, add the butter and the jalapenos and cook until just starting to soften, about 3 minutes.
Add the milk and polenta and stir until the milk starts to bubble and is well combined with the polenta. Cover and remove from heat, allowing to rest for about 20 minutes.
In a separate bowl, whisk together the flour, baking soda, baking powder, sugar and salt.
In another bowl, whisk the eggs and the honey until well combined.
Add the egg mixture to the polenta pan and stir. Add the dry ingredients and stir until incorperated. Add the beer and the corn kernels, stirring until just combined.
Add to the prepared baking dish and pour the 2 tbs of melted butter over the top.
Bake at 350 until a skewer inserted in the middle comes out clean, about 45-55 minutes.
From thebeeroness.com