I’m not going to lie to you. I’ve never been a big fan of cornbread.

Actually, I’ve never been a fan of corn in general.

Part of the reason I don’t like corn is because I had wickedly crooked teeth and braces as a child.Corn is not conducive to braces. My mom used to have to cut the corn off the cob for me. Not cool. Not fun.

Later in life I developed an aversion for corn as a result of Michael Pollan’s book The Omnivore’s Dilemma. In short, Michael Pollan believes that corn is a force more powerful than man. Corn needs man in order to survive. People are essentially slaves to corn.

Today’s society is pathetically dependent on corn. Whether we know it or not, corn is everywhere. And, whether we like it or not, corn is in almost everything we consume.

“Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically come from Holsteins that spend their working lives indoors tethered to machines, eating corn.” (Source: Michael Pollan, The Omnivore’s Dilemma).

Unfortunately, cornbread is amazing with beer chili. Even more unfortunate, cornbread tastes exceptionally good when made with beer.

And so, I find myself in a state of cognitive dissonance (an uncomfortable feeling caused by holding two contradictory idea simultaneously). You see, my brain says that corn is evil. But it also says that cornbread is delicious. AH!

Despite my philosophical dislike for corn and everything made from corn, I am going to post my beer cornbread recipe. Why? Because it is awesome. And it goes really well with my latest TEN FIDY BEER CHILI recipe.

The Beer Wench Presents:

BEER CORNBREAD

OPTION 1: SOME LIKE IT HOT

INGREDIENTS

• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1/4 cup pickled jalapenos: sliced or minced (preference)
• 1/4 cup poblano peppers: roughly minced
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 cup milk
• 1/2 cup beer (Rogue Chipotle ale is awesome for this)
• 1 cup Cheddar cheese, grated (optional)
• 1 egg, beaten

INSTRUCTIONS

1. Preheat oven to 350 degree F. Grease a 9 by 13 by 2-inch baking pan.
2. Combine dry ingredients: flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, combine the milk, eggs, and beer.
4. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix!
5. Mix in the poblanos and jalapenos. Also mix in cheese, if desired.
6. Pour the batter into the prepared pan, smooth the top. Sprinkle with grated Cheddar, if desired.
7. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.

OPTION 2: SOME LIKE IT SWEET

INGREDIENTS

• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp all spice
• 1 tsp nutmeg
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 cup milk
• 1/2 cup pumpkin puree
• 1/2 cup beer (brown ale, stout or porter — something with high malt character)
• 1 egg, beaten

INSTRUCTIONS

1. Preheat oven to 350 degree F. Grease a 9 by 13 by 2-inch baking pan.
2. Combine dry ingredients: flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, combine the pumpkin, milk, eggs, and beer.
4. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix!
5. Pour the batter into the prepared pan, smooth the top.
6. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.

OPTION 3: SOME LIKE IT PLAIN

INGREDIENTS

• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 cup canned corn kernels, drained (optional)
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 cup milk
• 1/2 cup beer (pale ale, lager or pilsner work best)
• 1 egg, beaten

INSTRUCTIONS

1. Preheat oven to 350 degree F. Grease a 9 by 13 by 2-inch baking pan.
2. Combine dry ingredients: flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, combine the milk, eggs, and beer.
4. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix!
5. Add the corn, if desired.
6. Pour the batter into the prepared pan, smooth the top.
7. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.

SERVE ANY OF THE ABOVE BEER CORNBREAD RECIPES WITH BEER CHILI!

CHEERS!