beer cornbread 3

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.

beer cornbread

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.

beer cornbread 2


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!

Beer Cornbread

Beer Cornbread


  • 4 tbsp unsalted butter (melted)
  • 1 cup yellow cornmeal
  • 3/4 cup buttermilk
  • 3 cups flour
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 bottle (12 oz) dark beer


Preheat oven to 350 degrees. Spray a 9 x5 inch loaf pan with non stick spray.

*Make sure you use a 9×5 inch loaf pan or the batter will overflow. If you use a smaller loaf pan, use the extra batter to fill muffin tins.

In a large bowl mix the melted butter, cornmeal, and buttermilk. Set aside.

In a medium bowl sift the flour, sugar, baking soda, baking powder and salt.

Using a wooden spoon, stir the dry mixture into the butter/cornmeal mixture. Stir in the beer. Stir until all the lumps are gone. Pour into the prepared loaf pan.

Bake for 55-65 minutes (or until toothpick inserted comes out clean). Cool in the pan for 20 minutes, then finish cooling on a wire rack. Serve immediately with lots of butter on each slice.

Leftovers will last up to 3 days in an airtight container.