This sweet and spicy corn bread is perfect for a Mexican meal or grilled food.
Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 289 calories; protein 5.3g; carbohydrates 36.1g; fat 13.4g; cholesterol 77.6mg; sodium 627.6mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.