Beer Cornbread Muffins


Recipe courtesy of Mastering The Art of Southern Cooking

Makes 12 muffins

  • 2 cups cornmeal (white or yellow)
  • 1 cup self-rising flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 8 ounces beer
  • 1/2 cup buttermilk
  • 1 cup Cheddar cheese, shredded

Beer Cornbread Muffins

Beer Cornbread Muffins

Click image to enlarge


Preheat oven to 400˚F. Oil a 12-cup muffin tin and set aside.

Sift together the cornmeal, flour, baking powder, salt and sugar. Mix together the melted butter, eggs, beer, buttermilk and cheese in a large bowl. Add the dry ingredients to the wet and stir until just mixed.

Divide the batter amon the 12 muffin cups, filling each aou 2/3 full. Gake 20 to 25 minutes or until they are light golden brown and a wooden skewer inserted near the center comes out clean.

Cool in the tins on a wire rack for 10 minutes. Turn the muffins out onto the ire rack to cool or serve warm.

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