Cornbread made with Wheat Beer and Cheese

Cornbread is a great hearty addition to any meal—it ups the cozy-factor any fall or winter meal, and can stretch out a meal when extra guests show up no matter the time of year. The best way to make cornbread is in a cast iron skillet, but don’t sweat it if you don’t have one at the cottage—any old cake pan will work fine. Since most of the liquid in a standard cornbread is milk or buttermilk, cutting it with wheat beer lightens up the recipe and adds a little flavour. Pair it with Buzzard’s Breath Stout Chili. Makes 12 large slices.

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Total Time 1 20

Ingredients

1 cup buttermilk
1 cup wheat beer such as Side Launch Wheat
3 eggs
1 cup melted butter
1½ cups all-purpose flour
1½ cups yellow cornmeal
½ cup sugar
1 tbsp baking powder
2 tsp salt
3 cups grated aged cheddar

Instructions

Preheat oven to 350°F. Whisk buttermilk, beer, eggs, and butter together in a bowl.
In a separate large bowl, mix flour, cornmeal, sugar, baking powder, and salt together.
Gradually mix wet ingredients with dry ingredients. Mix in grated cheddar.
Grease cast iron skillet or square 12˝ cake pan, and pour in batter. Bake for about 45–60 minutes or until you can insert a knife and have it come out clean. Let settle for 10 minutes and serve with butter.

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Cornbread made with Wheat Beer and Cheese