Chocolate Stout, Jalapeno, and Cheddar Corn Bread

If you are looking to start cooking with beer, quick breads are a great way to start!  Most of the ingredients can just be mixed together in a matter of minutes, and they don’t need to be closely watched in the oven.  The flavor of the beer comes out in the bread, but it doesn’t overpower the other added ingredients. In fact, depending on the beer used, it can bring out a color, aroma, and texture that is excellent. 

I created the original recipe for this cornbread because I wanted to find a way to add a dark stout to a cornbread dressing recipe for Thanksgiving, but the cornbread itself ended up being delightful.


½ stick Butter (or use 4 tbs Bacon Grease)

½ cup chopped Onion

2 chopped Jalapenos

½ cup Butter Milk

1 Egg beaten

1 cup Cheddar Cheese

½ cup cook Bacon crumbled (Optional)

1 ½ cups yellow Cornmeal

3 cups All Purpose Flour

¾ cup Sugar

1 tps Baking Powder

1 tps Baking Soda

1 tps Salt

¼ tps Black Pepper

1 12oz can of Charlie & The Chocolate Milk Stout



Using butter, saute onion in a pan until translucent. Let onions cool to room temperature.  Add peppers, milk, egg, cheese, bacon, and cornmeal to onions and stir until combined.  Set mix in fridge for 30 minutes.

In a separate bowl, combine flour, sugar, baking powder, baking soda, salt and pepper.  Add cornmeal mixture to dry ingredients as well as beer. Fold just enough to fully combine ingredients.  Pour and spread mixture into 11 by 7 inch greased baking pan.

Bake bread in a preheated 350 degree oven for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.  Cool bread completely before serving. Toast slices in oven before serving if desired.


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