The addition of beer in this cornbread batter adds moisture and makes the
finished product deliciously dense.
Makes
1 (10-inch) loaf
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 425°. Add oil to
a 10-inch cast-iron skillet. Place pan
in oven until oil is very hot, about
8 minutes.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl; make a well in center of dry ingredients. Stir beer, buttermilk, butter, and eggs into cornmeal mixture until combined. Stir in cheese and jalapeño. Carefully pour batter into hot oil. (Batter should sizzle.) Top with additional jalapeño, if desired.
Bake until golden brown and a wooden pick inserted in center
comes out clean, 35 to 40 minutes. Serve immediately.
