Southwestern Beer Bread – Original and modified

From the Great Falls Tribune, September 17, 2007.

Southwestern Beer Bread – Original:

  • 2 cups self-rising flour
  • 1/2 cup corn flour
  • 2 Tbsp sugar
  • 2 tsp salt
  • 1/2 cup corn kernels (thawed if frozen)
  • 1 cup shredded Cheddar cheese with jalapeno or other peppers
  • 12-ounce bottle pale ale beer

Preheat oven to 350 F. Lightly coat a standard loaf pan with cooking spray.

In a large bowl, whisk together the flours, sugar, and salt. Add the corn and cheese and mix. Add the beer and mix well. Transfer the batter to the prepared pan, smooth the top and bake for 50 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.

Southwestern Beer Bread – Modified by C Good:

  • 2 cups all-purpose wheat flour
  • 1 Tbsp baking soda
  • 1/2 cup corn flour
  • 2 Tbsp demerara or turbinado sugar
  • 1/2 tsp salt
  • 1/2 cup corn kernels (thawed if frozen)
  • 1 cup pepperjack cheese, either shredded (if from a block) or finely diced (if from individual slices
  • 6 slices bacon, finely diced
  • 1/2 cup finely diced red onion
  • 12-ounce bottle pale ale beer. Stella Artois works well, although it is a bit bitter compared to most pale ales.

Preheat oven to 350 F. Lightly coat a standard loaf pan with cooking spray.

Saute the bacon in a small frying pan until well-done but not blackened. Pour off any excess fat, and add the onions to the frying pan with the bacon. Continue to saute until onions are soft and sweet, about 5-8 minutes. Once cooked, take off the heat and place in a separate bowl or plate to cool.

In a large bowl, whisk together the flours, baking powder, sugar, and salt. Add the corn and cheese and mix well. Add the bacon and onion mixture and mix well. Add the beer and mix well. Transfer the batter to the prepared pan, smooth the top and bake for 50 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool completely. If left in the pan too long after the 10 minute cooling period, the bottom of the loaf may become soggy.

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