This sweet-and-spicy corn bread is amazing with barbecued meat and chili. If you love heat, add another jalapeño pepper.
HANDS-ON TIME 10 minutes
TOTAL TIME 1 hour
MAKES 1 loaf, 10 to 12 slices
INGREDIENTS
1 cup cornmeal
1 cup all-purpose flour
1 tsp baking powder
½ tsp each baking soda and salt
½ cup buttermilk
½ cup brown ale or pilsner beer
½ cup butter, melted
⅓ cup granulated sugar
2 eggs
1 jalapeño pepper, seeded and diced
4 green onions, chopped
DIRECTIONS
In large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. Whisk together buttermilk, ale, butter, sugar and eggs; whisk into flour mixture. Fold in jalapeño pepper and green onions;
scrape into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan.
Bake in 375°F (190°C) oven until golden and toothpick inserted in centre comes out clean, about 40 minutes.
Turn out onto rack; let cool slightly. Serve warm or at room temperature.
NUTRITIONAL INFORMATION, PER EACH OF 12 SLICES: about 192 cal, 4 g pro, 9 g total fat (5 g sat. fat), 24 g carb, 1 g fibre, 52 mg chol, 248 mg sodium, 81 mg potassium. % RDI: 3% calcium, 6% iron, 9% vit A, 2% vit C, 20% folate.
TIP FROM THE TEST KITCHEN
You can also make an ale-free version of this bread; simply substitute the same amount of buttermilk for the ale.
