Pale Ale Corn Bread
1 1/2 cups Samuel Adams® Pale Ale or Samuel Adams® Summer Ale
2 cups flour
1 cup cornmeal
¾ teaspoon baking powder
2 tablespoons sugar
Preheat oven at 350. Combine all the ingredients together in a large bowl. Pour batter into a greased loaf pan and bake for 40 minutes.
Now the notes...
- I was fresh out of pale ale, Samuel Adams or otherwise. I substituted a bottle of Rogue Brutal Bitter.
- The recipe does not specify what kind of flour. I used 100% whole wheat flour which will have an affect on the bread later.
- I used cornmeal from the (relatively) local Nora Mill located in Helen, GA.
- Since I am the world's worst baker, I don't have a loaf pan. I went with a 9" pan I have used for corn bread in the past.
Basically, combine the ingredients...
Pour it into the pan...
And bake. I made this as a side for a pork loin I barbecued on my charcoal grill with potatoes and peppers. I decided to have a Sea Dog India Pale Ale, a malty, English-style IPA from Maine.
Because of the wheat flour, the bread didn't have the classic yellow/golden brown color of normal corn bread but it tasted good just the same. We're calling it a success but next time I'll try it with white flour.