This sweet and spicy corn bread is the perfect companion to grilled food. If you love heat, add another jalapeño pepper. To omit the ale, substitute the same amount of buttermilk.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt.
Whisk together buttermilk, ale, butter, sugar and eggs; whisk into flour mixture. Fold in jalapeño pepper and onions; scrape into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan.
Bake in 375°F (190°C) oven until golden and toothpick inserted in centre comes out clean, about 40 minutes. Remove from pan; let cool slightly on rack. Serve warm or at room temperature.
Nutritional facts Per each of 12 slices: about
- Fibre 1 g
- Sodium 248 mg
- Sugars 7 g
- Protein 4 g
- Calories 192.0
- Total fat 9 g
- Potassium 81 mg
- Cholesterol 52 mg
- Saturated fat 5 g
- Total carbohydrate 24 g
%RDI
- Iron 6.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 2.0
