Simple Jalapeno Cornbread Loaf

After making an AWESOME loaf of Sweet Beer Bread, I had to experiment just a little.  I wanted a sweet and spicy cornbread to go my No Heartburn Chili, so I smashed two ideas together.  This is a dense bread with spicy bits of jalapeno and morsels of sharp cheddar mixed in.  OH and I poured in a delicious Shiner Black Lager for good measure.

I liked it! but my family didn't get excited about it.  It was the texture.  I used a coarse corn meal and they could feel it in the soft slices.  I enjoyed the corn texture; it went with the jalapeno.  Using a fine corn meal, like we normally buy off the shelf, would have done the trick for my crowd.  Next time, I'll know.

HERE'S ALL IT TAKES

• 1 1/2 cups flour
• 1 1/2 cups corn meal
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons table salt
• 1 -2 medium jalapenos, finely chopped
• 1/3 cup sharp cheddar, cut into small cubes
• 12 ounces beer

• 1/4 cup melted butter

Heat the oven to 350ºF. Coat non-stick loaf pan with non-stick cooking spray.

In a large bowl, mix the dry ingredients.  Pour in the beer and stir until the dry ingredients are moistened. The dough will be sticky.  Press the dough into the loaf pan. Bake for 40-45 minutes.

Pour melted butter over the top of the loaf, then bake for another 10 minutes.  Allow to cool 10 minutes, then turn out onto a plate.