Monday, August 16, 2010

Cooking With Beer: Samuel Adams Pale Ale Corn Bread

No, this is not the most complicated recipe but I am, in fact, the world's worst baker. So this recipe seemed about my speed. Here it is, from the Samuel Adams website:

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.

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