2 whole jalapenos, finely chopped
1 cup shredded sharp cheddar cheese
12 oz bottle/can beer
Preheat oven to 375 degrees. Grease a muffin pan or line with paper liners. In a large bowl,combine flour, baking powder, sugar and salt. Add the chopped jalapenos and cheddar cheese.Pour in the beer into the mixing bowl and mix until blended.
Pour mixture into prepared muffin cups. Bake for 22-25 minutes or until golden brown. Servehot with lots of butter!
Jalapeño-Corn-Beer Quick Bread Recipe
Difficulty: Easy | Total Time: 2 hrs | Makes: 1 (9-inch) loaf Adding beer to quick bread is an easy way to introduce yeasty flavor without spending the time to bakeyeast-risen bread. This spicy quick bread with pickled jalapeños
has a dense texture that’s excellent for
dipping in tomato soup or chili.Or try a slice topped with melted butter or Monterey Jack cheese for an
You will need a metal 9-by-5-inch loaf pan for this recipe. Loaf pans can bepurchased at most cooking supply stores and at many large grocery stores.
You can also use this recipe to bake savory muffins instead of bread
just use a standard12-well muffin pan. Coat the wells with butter and bake the muffins at 350°F until a toothpick insertedinto the center comes out clean, about 30 minutes. Let the muffins cool for 10 minutes, then removethem from the pan and finish cooling on a wire rack.
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar (1/3 cup)
1 teaspoon fine salt
12 ounces pilsner beer, such as Miller High Life or Pabst Blue Ribbon
1 1/2 cups fresh or frozen corn kernels, thawed if frozen (about 6 1/2 ounces)
1/2 cup coarsely chopped pickled jalapeños (about 2 ounces)
4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan