I was inspired to post a cornbread recipe after posting about Arkansas' state sandwich. http://www.vingle.net/posts/333267
I wouldn't use this cornbread recipe for the sandwich. Honestly, I think it's better if you eat this cornbread by itself so you can savor the Honey Beer Glaze... Yummy.
yields 1 10-inch round pan of cornbread
-3 ears grilled corn kernels, or 1 cup of canned corn
-1 cup all-purpose flour
-1 cup yellow cornmeal
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-3 tablespoons granulated sugar
-3/4 teaspoon salt
-2 large eggs, beaten
-1/2 cup milk
-1/2 cup of your favorite beer
-2 jalapeño peppers, seeded, membrane removed, and finely diced
-2 tablespoons vegetable oil
-2 tablespoons butter
-1/4 cup (4 tablespoons) butter
-1/4. cup honey
-1/4 cup of your favorite beer
Preheat oven to 425°F.
In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.
In a small bowl, stir together eggs, milk, beer, jalapeños, and oil. Add egg mixture all at once to flour mixture, stirring just until incorporated. Add 1 cup of corn and enough extra beer (if necessary) to moisten batter.
Melt butter and coat entire inside of pan. Pour in batter.
Place pan in oven for 10-15 minutes or until a toothpick inserted into the center comes out clean. Remove cornbread from oven and let cool in pan for 10 to 15 minutes. Unmold cornbread from pan. Brush all over with glaze. Serve.