I don’t have the patience to make loafs of bread anymore. There’s nothing more perfect than mixing something rather quickly, and then enjoying it out of the oven within 15 minutes. This recipe creates a light, fluffy, cornbread muffin.
The beer being featured here is the Future Proof IPA from Buckledown Brewing from Lyons, IL.
It’s the perfect combination of a fruity hops mixed with the sweetness of the honey cornbread that produces an impeccable flavor!
Directions
First, Whisk the dry ingredients together in a medium bowl (flour, cornmeal, baking powder, salt, sugar.) Make sure you whisk it well to spread out the baking powder.
In a large bowl, break up the eggs with a whisk and add the milk. Add slightly cooled melted butter, honey until combined. Gently stir in beer (we don’t want it to foam too much).
It helps if milk and eggs are at room temperture so the butter doesn’t solidfy.
Scoop into 12 lined muffin cups.
Bake at 400 for about 14 minutes. Always check towards the end in case your oven runs too hot!
Storage
Remove from pan after 5 minutes and cool on rack.
Theses will store well at room temperature in a tight sealed container for up to 3 days. I recommend adding salted butter and microwaving to warm up leftovers!
Serve with, you guessed it, BEER!
Tag @bartendertochef or #bartendertochef on Instagram if you’ve tried the recipe!
IPA Cornbread Muffins
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup granulated sugar
- 2 eggs
- 2/3 cup whole milk
- 1 stick unsalted butter mleted
- 1/4 honey
- 1/3 cup IPA beer
Instructions
- Whisk the dry ingredients together in a medium bowl (flour, cornmeal, baking powder, salt, sugar.)
- In a large bowl, break up the eggs with a whisk and add the milk. Add slightly cooled melted butter, honey until combined. Gently stir in beer (we don't want it to foam too much).
- Add 1/3 of the dry ingredients and mix with a rubber spatula. Add the rest slowly until combined. Be careful not to overmix.
- Scoop mixture in a 12 cup muffin pan lined with cupcake liners. Bake at 400°F for 14-15 minutes.
