Jalapeno Cheddar Corn Muffins made with a light lager. They’re a great addition to your Thanksgiving meal or served with a hot bowl of chili on game day.
Have you guys missed me? Did you even noticed I was gone?
I’ve been MIA the last 2 weeks. Who know a three day vacation would put me so far behind with work. I’m working on the recaps from our NYC, and they’re going to take a while. We did so much during our time there. And we have hundreds of pictures to sort through. I will say, I am madly in love with New York, and I’m ready to move!
For now, I have a great recipe to share with you guys. I love a warm corn muffin, with a big bowl of spicy chili, on a cool day {I say cool because we rarely get cold here in South Florida}. Add in some college football, and it’s the perfect day! The sweetness from the cornbread mixed with the spicy peppers makes a great combination in my option. It’s making me hungry just thinking about it!
Beer Corn Muffins are probably one of the first recipes I started making with beer, way back in the day. Back when I was cooking with beer but wouldn’t drink it. It’s crazy to think how my taste has changed over the years. Back then, I only used a light lager {that beer that comes in a blue can} because I didn’t like tasting the beer. Now, I actually like to be able to taste some of the beer, so I usually pick an American Pale Ale. It’s completely up to you. They’ll turn out great either way. I do not recommend using an IPA. They’re a little too overpowering. My list of other beers to try includes Sweetwater 420, and it’s an Extra Pale Ale. That’s about as strong as I’d recommend going for a recipe like this. The spiciness from the jalapenos pairs well with a hoppier beer, but you want it to taste like a corn muffin. Not a baked glass of beer. You’d need to add more sugar to balance the bitter/sweetness ratio, and it’s not going to taste right. Trust me! I’ve tried.
I served these with a pot of my Three Bean Beer Chili. And of course that pairs well with your favorite hoppy beer 🙂
Other Beer to Try:
- Longboard Island Lager- Kona Brewing Company
- 420- Sweetwater Brewing Company
- Born Yesterday Pale Ale Lagunitas Brewing Company
- Der Chancellor- Tequesta Brewing Company
- 1/4 Cup Sugar
- 2 Cups Cornmeal {Self-Rising}
- 1/4 Cup Butter
- 1 Large Egg
- 1 1/3 Cup Beer {Lager, Kolsch, or Pale Ale}
- 1-2 Large Jalapeno Peppers- Diced
- 1/2 Cup Cheese- Shredded
- 1/2 Cup Corn- Fresh or Frozen
- Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray.
- Combined the Sugar and Cornmeal in a large bowl. Add the Butter, Egg, and Beer, and fully combined {You can use a mixer for this part if you want}. Once everything is fully combined, add the diced Jalapenos, Cheese, and Corn and just stir to combine.
- Fill each per greased cup 2/3 of the way full with cornbread mixture and bake for 15-20 minutes or until golden brown. Serve warm.
- Tip: You can add extra jalapenos or cheese to the top of the batter, before cooking, for extra flavor.
LFB Blog 
Yes I missed your recipes. I’m also Missing You Both too. Looking forward to Thanksgiving. I Love You Both. Have to try the muffins when ya’ll come up. Mom
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Two more weeks!
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