Jalapeño and Peach Beer Cornbread
(adapted from Ina Garten)
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 cup heavy cream
- 1 cup O’Fallon Weach beer (or beer / cider of your choice)
- 2 eggs, lightly beaten
- 1 tbs mayonnaise
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 3 tablespoons minced pickled jalapeños
Combine and whisk dry ingredients together in a large bowl. In another, combine the cream, beer, eggs, mayo, and melted butter. Stir the wet ingredients into the dry until most lumps are dissolved. Mix in the cheddar cheese and minced jalapeños and allow mixture to sit for 20 minutes. Preheat oven to 350 degrees. Bake in a greased pan for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
