If you’re snowed in, like the rest of us in Virginia Beach, there’s a good chance you have something simmering away in the crock pot. I started my chicken chili at 10 this morning and can’t wait to dive into its over eight hours of cooking deliciousness.
Naturally, I didn’t think to get corn bread ingredients on my surprisingly calm trip to the grocery store yesterday. Although, I only went to the wine, baking and bacon aisles while everyone else was staring at empty shelves of water waiting for more to appear. None the less, I scrambled up what I had in the house and found an easy beer bread recipe on Gimme Some Oven‘s blog. And yes, that’s the chili recipe I used too. I added cheddar cheese and torched jalapeños. The torching isn’t necessary, just fun when you have time to play around in the kitchen.
The recipe is just about as easy as it gets too. Dry ingredients, crack a beer open and mix! I made some honey butter to smear on top and the flavor combination is just ridiculous. To all my gluten butter-loving pals, this one’s for you!
- 3 Cups All Purpose Flour
- 1 Tbsp Baking Powder
- 1 tsp Salt
- ¼ Honey
- 1 bottle or 12oz can of Beer
- 4 Tbsp (1/2 stick) of Unsalted Butter Melted
- 1 C Shredded Cheddar Cheese
- 1 Jalapeño
- Pre-heat oven to 350.
- Measure out your dry ingredients in a large mixing bowl.
- Whisk until incorporated.
- De-seed jalapeño and add to flour mixture.
- Pour in the beer of your choice, just make sure it's something tasty! I used Sam Adams, so you don't have to get fancy, just nothing too watery (ahem Bud Light ahem)
- Pour in cheese and use a spatula to combine all ingredients. Definitely buy the pre-shredded kind because no one has time for shredded knuckles.
- Butter a baking pan with the remaining half of the stick of butter.
- Pour half the melted butter into the bottom of the pan to coat evenly.
- Pour in dough and top with remaining butter.
- Place into oven and bake for about 40-50 min. until bread passes the tooth pick test and looks golden brown on the top.