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 Ken's Alaskan Oatmeal Stout Cornbread
Ingredients
Breads, Cakes & Cookies
Methods/steps · 1 cup Alaskan Oatmeal Stout · ½ cup Corn meal, medium to coarse grind – organic preferred · ½ cup cake flour · ½ cup all purpose flour · 1 tsp. kosher salt · 2 T sugar · 2 tsp baking powder · ¼ cup cooking oil · 2 eggs · 4 oz. pepper jack cheese, finely diced Additional Tips
Mix the cornmeal with the Oatmeal Stout and allow to soak overnight. Use a medium bowl as additional liquid ingredients will be added here. Preheat oven to 350 degrees and grease a large loaf pan or square baking dish (9x9) with butter or cooking spray. Mix in corn flour, cake flour, all purpose flour, salt, sugar and baking powder in a large bowl. Add the liquid ingredients to corn meal/Stout mixture and mix with a whisk to assure the eggs are beaten. Fold the liquid mixture into the dry ingredients and mix lightly until dry ingredients are moistened. Add the diced cheese and fold to disperse the cheese into the batter. Bake for about 40 minutes until the top is well set in the center. The top middle is the last to be done. If made in a loaf pan, it may take 5-10 minutes to cook thoroughly. Serve lightly buttered for a softer crust texture. |
   
In Babylonia 4,000 years ago, a bride's father would supply his son-in-law with all the mead he could drink for a month after the wedding. Mead is a honey beer, and because their calendar was lunar based, this period was called the honey month, which eventually came to be known as the honeymoon.
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