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Southwestern beer bread


October 03, 2008

Beer bread is quick, easy and comforting. To give this Southwest variant even more kick, substitute jalapeno or garlic Jack cheese for the Cheddar.


Start to finish: 1 hour 10 minutes (10 minutes active)

2 cups self-rising flour
1/2 cup corn flour
2 tablespoons sugar
2 teaspoons salt
1/2 cup corn kernels (thawed if frozen)
1 cup shredded Cheddar cheese with jalapeno or other peppers
12-ounce bottle pale ale beer

Preheat oven to 350 degrees. Lightly coat a standard loaf pan with cooking spray.

In a large bowl, whisk together the flours, sugar and salt. Add the corn and cheese and mix. Add the beer and mix well. Transfer the batter to the prepared pan, smooth the top and bake for 50 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a rack and cool completely.

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