I’m particular about my cornbread (Shocking! Since I’m never particular, about anything. Ever). I’m not a huge fan of the chewy corn kernels in a lot of cornbread recipes. I’m also not a fan of cornbread that crumbles so much you can’t even get a piece into your mouth without half of it falling into your lap. You know what I want out of a cornbread recipe? I want it to be a little sweet and a little crumbly, yet sliceable while it’s hot so I can slather it in butter and watch that butter melt and ooze into my slice. I mean, it’s not too much to ask, right?!? The good news is, I found a recipe that is 100% what I want out of cornbread. Or corncake. Or a cornloaf. Or whatever you want to call it.
We made 2 loaves in 2 days and devoured every.single.crumb. No really, that happened! My husband, the non beer drinker, totally loves this stuff too. So in case you’re thinking, “but I don’t like beer, so this bread is clearly not for me.” You’re wrong,. But you’re also not alone in your assumption. My husband was skeptical when he saw me pouring beer into the batter. Then he tried a bite… And the rest if history.
Flour: You can use a combination of all purpose, whole wheat and bread flour. For example, I’ve made it with 1/2 whole wheat and 1/2 bread flour and had great results. Play around with the ratio to see what you like.
Beer: I used a gluten free beer and also a brown ale, both times the bread turned out excellent. Try your favorite beer in the recipe!