This cheesy and spicy jalapeño beer bread is the perfect side for all your Tex-Mex meals. It's the only bread you'll make from now on!
Prep Time10 minutesminutes
Cook Time50 minutesminutes
Total Time1 hourhour
Ingredients
3cupsall-purpose flour
¼cupgranulated sugar
1tablespoonbaking powder
1teaspoonsalt
1bottle, 12 oz beer
½cup (1 stick)butter, melted
1 ½cupsshredded cheddar cheese
2jalapeños, seeded and diced
Instructions
Preheat the oven to 350°F. Grease a 9x5 inch loaf pan. Line with parchment paper for easy removal (optional).
In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed. Fold in the cheddar cheese and jalapeños.
Pour half the melted butter into the bottom of the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.
Place loaf pan on cookie sheet in case there is any butter that spills over as it bakes.
Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Serve immediately with a smear of more butter, or reheat in the microwave for 20 seconds.
Video
Notes
More Heat: As this recipe is written, your beer bread will be mild in heat. If you want your bread to be spicy, leave the seeds in the jalapeños to double the heat!Storage: Store bread in an airtight container at room temperature for up to 3 days. Store in the fridge to extend that to 5 days. Freeze bread for up to 3 months.