Jalapeno Corn Muffins with Salted Beer Honey Butter

Jalapeno Corn Muffins with Salted Beer Honey Butter
Tender and moist cornbread muffins dotted with fresh jalapenos and cheddar cheese. Even better when served with the Salted Beer Honey Butter. Delicious
Serves: 18 muffins
  • Muffins
  • ½ cup all-purpose flour
  • 2 tbsp. granulated sugar
  • 1 tbsp. baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ cups cornmeal
  • 2 large eggs
  • 1 cup fat-free sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 can (10oz/284 g) creamed corn
  • ¼ cup jalapeno pepper, minced
  • ½ cup unsalted butter or margarine, melted
  • Salted Beer Honey Butter
  • ½ cup butter
  • 2 tbsp. wheat beer
  • 1 tbsp. honey
  • 1 tsp Maldon salt or kosher salt
  1. For the Muffins
  2. Preheat oven to 450° Spray muffin pans with cooking spray or use paper liners set aside
  3. In a large mixing bowl, combine the flour, baking powder, baking soda and salt and whisk together. Add the cornmeal, eggs, sour cream, cheese, creamed corn, jalapeno peppers and butter; mix well.
  4. Fill muffin pans with mixture and bake for 15 to 20 minutes
  5. For the Butter
  6. In a stand mixer, beat the butter with a paddle attachment until light and fluffy. Slowly add the beer and honey, mix until well combined, stir in the salt.
  7. Scrape the butter onto a sheet of plastic wrap, roll into a log, refrigerate until set, about 30 minutes. Serve the cornbread with butter.
What is Maldon salt. Manufactured in England by the Maldon Salt Company. These salt crystals are unusually large with a signature pyramid shape that also adds visual appeal. Hand-harvested with the distinctive flaky texture and taste that lends a certain piquancy to virtually any dish. The effect on the plate is a satisfying crunch that melts quickly away to let the enhanced natural flavors shine through.


Famous Beef & Beer Chili

Famous Beef & Beer Chili
Coffee and beer give this thick, spicy, beefy chili deep layers of flavor
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 2 teaspoons oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 lb. lean ground beef
  • ¾ lb. beef sirloin, cubed
  • 1 (14½ ounce) can diced tomatoes with the juice
  • 1 bottle Eisbock Beer (341 mL) or another dark beer
  • 1 cup strong coffee
  • 2 (6 ounce) cans tomato paste
  • 1 can beef broth
  • ½ cup brown sugar
  • 3 ½ tablespoons chili sauce or powder
  • 1 tablespoon cumin
  • 1 tablespoon cocoa
  • 1 teaspoon oregano
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 4 (15 ounce) cans kidney beans
  • 4 hot chili peppers, seeded and chopped*
  1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1½ hours.
  3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
chili peppers
Use one type of pepper or a combination of jalapeno chili pepper, red chile pepper, banana chili pepper, serrano chili pepper


Here’s a video on how to make this chili

Braised Brussels Sprouts with Bacon and Beer


Braised Brussels Sprouts with Bacon and Beer
Brussels sprouts with bacon alone, are something to be relished. Brussels sprouts with bacon and beer can turn even the toughest adversary into a fan of this humble little sprout. It’s worth a try
Recipe type: Vegetable
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
  • 2 lbs. Brussels Sprouts
  • 6 oz. thick cut bacon, chopped
  • 1 shallot, peeled and sliced
  • 12 oz. bottle beer, something light and crisp
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Pinch crushed red pepper
  1. Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.
  2. Place a large skillet over medium heat. Add the chopped bacon and sauté until crisp.
  3. Add the sliced shallot. Sauté another 2-3 minutes to soften. Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
  4. Pour the bottle of beer into the skillet. Add the salt an both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through--12-15 minutes.


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