Jalapeno Green Onion Ale Corn Bread

Name: Jalapeno Green Onion Ale Corn Bread
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 1 loaf
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; ½ cup buttermilk; ½ cup beer (brown ale- or pilsner-style); ½ cup butter, melted; 2 large eggs eggs, beaten; ⅓ cup white sugar; 4 eaches green onions, chopped; 1 fresh jalapeno pepper, chopped

Rating: 4.42 stars

26 Ratings
19 Reviews
6 Photos

This sweet and spicy corn bread is perfect for a Mexican meal or grilled food.

By Karen Moorse

Gallery

Recipe Summary

prep:

10 mins

cook:

30 mins

additional:

10 mins

total:

50 mins

Servings:

Yield:

1 loaf

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.

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Step 2

Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
Step 3

Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
Step 4

Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Per Serving:

289 calories; protein 5.3g 11% DV; carbohydrates 36.1g 12% DV; fat 13.4g 21% DV; cholesterol 77.6mg 26% DV; sodium 627.6mg 25% DV. Full Nutrition

Reviews (19)

Most helpful positive review

naples34102

09/26/2014

Loved this. Moist tender full of flavor and adding some finely chopped red bell pepper made it pretty to boot. I don't care for sweet corn bread so using just two tablespoons of sugar rather than 1/3 cup was just right. Can't say I would have enjoyed this nearly as much had I used that much sugar. The size of the loaf pan wasn't specified - I used an 8x4 " baking about 27 minutes. Read More

Helpful

(24)

Most helpful critical review

Mike H.

05/23/2013

This had a strange almost musty flavor from the peppers. I used a standard American pilsner so I suppose I could change to a better quality beer which may make it taste a bit richer but I don't think it would change the odd flavor. Read More

Helpful

(2)

26 Ratings

5 star values: 17
4 star values: 5
3 star values: 2
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

naples34102

09/25/2014

Helpful

(24)

Christina

11/27/2012

We thought this was great! Made as written and would not change a thing. Loved the kick from the jalapeno (I did seed it b/c it was super hot) and the light onion and beer flavor. I made this to go w/ soup but it would def be best w/ a nice big bowl of chili. I will be making this again! Thanks for sharing.:) Read More

Helpful

(22)

Micaela de Peras

11/12/2012

This is an excellent recipe. I only made 2 changes, did not have green onions so left that out and used 4 tsp. baking powder instead of 1 tsp. soda 1 tsp. powder. This one I will definitely make again. The beer I used was Shock Top Belgian White.....love the flavor that the beer adds! Read More

Helpful

(22)

davisgroves

03/18/2013

I used an egg substitute vegan buttermilk (almond milk & vinegar) and an IPA. I may have also dumped a little vegan cheddar into the mix with some oregano and cayenne. Read More

Helpful

(6)

Stephanie

09/29/2014

Really really good. I made a double batch so my family could munch on it for a few days and the jalapeños and green onion completely lost their flavor by the next day...it just tasted like corn bread. It was great the day of though! Read More

Helpful

(4)

Molly

09/13/2014

We enjoyed this corn bread served with 'Pork and Black Bean Stew' from AR. I made a half batch and baked it in a casserole dish in the toaster oven. My jalapeños had turned red so they were warm but not as warm as a green one would have been. A tasty corn bread that I will be making again. Read More

Helpful

(3)

Boxermom

09/21/2014

I made it exactly as is with no changes and it was awesome! Actually I take that back..I didn't have buttermilk on hand so I soured some regular milk with vinegar which is always a great substitute when you run out of buttermilk. The cornbread was a little sweet but not too sweet & a little spicy but not too spicy. The balance was perfect. I made this to go with chili and it was a great combo together. I will definitely make again & will not change a thing. Read More

Helpful

(3)

Maudie

04/05/2014

Didn't have jalapeno on hand so used thai green chilis seeded. What a great recipe so delicious. I'll make this one again for sure. Thanks! Read More

Helpful

(2)

Mike H.

05/23/2013

Helpful

(2)

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All Reviews for Jalapeno Green Onion Ale Corn Bread

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Nutritional Information

Jalapeno Green Onion Ale Corn Bread

Servings Per Recipe: 8
Calories: 288.5

% Daily Value *

protein: 11 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 21 %

saturated fat: 39 %

cholesterol: 26 %

vitamin a iu: 11 %

niacin equivalents: 23 %

vitamin b6: 5 %

vitamin c: 4 %

folate: 20 %

calcium: 7 %

iron: 11 %

magnesium: 6 %

potassium: 3 %

sodium: 25 %

thiamin: 27 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Jalapeno Green Onion Ale Corn Bread

1 of 19

All Reviews

naples34102

09/25/2014

Helpful

(24)

Christina

11/27/2012

Helpful

(22)

Micaela de Peras

11/12/2012

Helpful

(22)

davisgroves

03/18/2013

I used an egg substitute vegan buttermilk (almond milk & vinegar) and an IPA. I may have also dumped a little vegan cheddar into the mix with some oregano and cayenne.

Helpful

(6)

Stephanie