Beer corn bread
Prep time: 20 minutes
Cook time: 20 minutes
Here is another beer bread recipe for Dorothy Hurd of Sacramento that calls for corn and cornmeal.
1 cup yellow cornmeal
1 cup all-purpose flour
½ teaspoon salt
½ cup corn kernels, canned, fresh or frozen (thawed)
2 tablespoons chopped green onions
¼ cup sugar
4 teaspoons baking powder
½ cup milk
½ cup lager beer
1 tablespoon butter, melted
½ cup grated cheddar cheese
1 egg, beaten
Preheat oven to 425 degrees. Grease an 8-inch square baking pan.
In a medium mixing bowl, mix together cornmeal, flour, salt, corn kernels, green onions, sugar and baking powder.
Stir in milk, beer, melted butter, cheese and egg. Mix until combined. Pour into prepared baking pan and bake in oven at 425 degrees for 20 minutes.
Per serving: 189 calories; 5 grams protein; 30 grams carbohydrates; 5 grams fat (3 saturated, 1 monounsaturated, 1 polyunsaturated); 32 milligrams cholesterol; 435 milligrams sodium; 2 grams fiber; 23 percent calories from fat.