Shall we continue the weekend through Monday?
My vote is yes.
And a side of chili. Perfect for Monday night football, or maybe just Monday night TV.
I’m not sure what caused me to try adding beer to cornbread. Boredom? Perhaps! I was pacing around the kitchen, looking for ingredients to create a new version. I’ve seen pumpkin cornbread recently, but didn’t want to go that route. I also didn’t want it spicy. There were a few straggler beers in the fridge, and for some reason it sounded like a match.
Just in case, I made a batch of the original cornbread as well.
The beer cornbread ended up being just what I was looking for. I’ve mentioned this before, and I know it seems odd, but my stomach is able to tolerate beer [not gluten-free]. It’s possible the reason is because beer is fermented and the level of gluten is much lower. Because I can tolerate beer, I’ve tried eating real-deal sourdough bread, because it’s also fermented, but have had no luck with that.
The cornbread still holds a great corn flavor + slightly crumbly texture.
The beer is noticeable, but not overpowering.
It was a definite hit with the family.
Beer-bread Cornbread not gluten free – adapted from my GF cornbread recipe
- 3/4c fine ground cornmeal
- 3/4c masa harina [or plain corn flour]
- 1/2c raw buckwheat flour [ground in a blender from raw buckwheat groats]
- 1 1/4c beer
- 4T honey [brown rice syrup or maple syrup]
- 1 egg
- 3t baking powder
- 1/2t salt
- 3T butter
- Preheat your oven to 400* and get out a 8-9” square or circular baking dish or cast iron pan.
- In a medium sized bowl, mix together all of the dry ingredients, until combined.
- In a small bowl, whisk together the honey, egg and 1T melted butter, until combined.
- Slowly stir in the beer.
- Stir the wet ingredients into the dry, until just combined. Make sure the large lumps are mixed up [a fork may help], but the batter will not be completely smooth.
- Let sit 5min, and while that is sitting add 2T of butter to the baking dish or cast iron pan.
- Bake for 5min, pull out of the oven, and carefully tilt the pan to grease the edges with butter.
- Pour the batter in and gently spread it around the pan. It should be very thick.
- Place in the oven and bake for 26-30min, varying slightly with pan size. I used a 9” cast iron pan and it took 26min. Toothpick test for doneness [slightly moist, not bone dry]. The edges will be golden brown and the top will be cracked.
- Let cool for 10min, then slice + serve.
High altitude modifications: 425* : 2.5t baking powder
*For the beer. I used a lager, which was not my first choice, but turned out okay. I think a nut brown would be a little more complimentary, but we didn’t have that on hand.
*Feel free to sub in other flours besides buckwheat. Even whole wheat flour will work. Just realize, some flours might affect the flavor [like garbanzo, amaranth, quinoa, etc.]
*The type of milk is also very flexible. I used unsweetened almond milk, because it was all I had on hand. Feel free to use cow’s milk, 1/2 milk + 1/2 cream, real buttermilk, or any nut-milk.
*You can use oil in place of butter, but butter makes a noticeable difference in the flavor.
I’m thinking the addition of sharp cheddar cheese, would put this bread over the top.
There’s always next Monday!
Off to Colorado tomorrow. The family will be missed!
mom’s dad. dad’s mom. make sense?
cousins who are like siblings.
aunt. uncle. [mom’s brother]
Time to get back to the routine! Busy week[s] ahead!