Beer, Bacon and Cheddar Cornbread
Beer, Bacon and Cheddar Cornbread
Get this quick and easy cornbread recipe by Haylie Duff from Real Girl's Kitchen.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 35 minutes
  • Yield 7 - 8 servings
As seen on Real Girl's Kitchen
  • 2 tablespoons of Vegetable oil
  • 1½ cup of All-purpose Flour
  • 1 cup of Cornmeal
  • 2 teaspoons of Baking powder
  • ⅛ cup of granulated Sugar
  • 2 teaspoons of Kosher Salt
  • 2 Eggs
  • ½ cup of Milk
  • ½ cup of Sour cream
  • ¼ cup of Lager Beer
  • 1 stick of Butter, unsalted
  • ½ cup of frozen Corn, defrosted
  • ¼ cup of crumbled Bacon
  • 1 Jalapeno, finely chopped
  • 1 cup of sharp Cheddar
  • 3 teaspoons Black pepper
  1. Preheat oven to 375 degrees. In 10 inch cast iron skillet add oil. Place in oven for 10mins. Remove skillet and swirl oil to grease the pan
  2. In a large bowl, add all dry ingredients and whisk until combined. In another bowl, mix eggs, milk, sour cream, and butter. Mix well. Add wet ingredients to dry ingredients only until incorporate. DO NOT OVER MIX. Stir in cheese, bacon, corn, and jalapeno. Pour batter into skillet. Cook for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean

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