• 10-inch (25-cm) cast-iron frying pan
3 ears corn, shucked 3 ears
1 cup all-purpose flour 250 mL
1 cup yellow cornmeal 250 mL
2 tsp baking powder 10 mL
1/2 tsp baking soda 2 mL
3 Tbsp granulated sugar 45 mL
3/4 tsp salt 3 mL
2 large eggs, beaten 2
1/2 cup milk 125 mL
1/2 cup Big Rock McNally’s Extra Ale 125 mL
2 Tbsp butter 30 mL
2 jalapeno peppers, seeded, membrane removed, and finely diced
2 Tbsp vegetable oil 30 mL
2 Tbsp butter 30 mL
1/4 cup butter 60 mL
1/4. cup liquid honey 60 mL
1/4 cup Big Rock McNally’s Extra Ale 60 mL
Preheat grill to high, 400°F (200°C) for indirect heat.
• Place corn on grill and char, turning occasionally, and drizzling with extra beer, for 5 to 8 minutes, or until kernels are tender and slightly charred.
• Remove corn from grill and let cool slightly. Slice kernels from cobs.
• In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.
• In a small bowl, stir together eggs, milk, Big Rock McNally’s Extra Ale, jalapenos, and oil. Add egg mixture all at once to flour mixture, stirring just until moistened. Add 1 cup (250 mL) of the charred corn
and enough extra beer to moisten batter.
• In cast-iron pan on grill, melt butter. Remove pan from grill and swirl butter, coating entire inside of pan.
• Pour in batter.
• Place pan with batter on grill over indirect heat. Close lid and bake for 20 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
• Remove cornbread from grill and let cool in pan for 10 to 15 minutes. Reduce heat to medium-high (about 450°F/230°C).
• Unmould cornbread from pan. Brush all over with Sauce, reserving some Sauce for basting, and grill, turning once and basting with reserved Sauce, for 2 to 3 minutes per side.
• Transfer to a platter. Slice into wedges and serve with extra butter.
Makes 1 loaf
• In a small sauce pot, stir together butter, honey, and beer over heat until warm and sticky. Keep warm until ready to use.
This big beer (7 per cent alcohol by volume) pours to a nice dark amber, burnt-orange hue, tinged with red around the edges. The aromas are fairly sweet and fruity, with some hints of plum, and a touch of caramel.
The body is thick and rich – full of caramel and roasted grains. The finish is quite smooth despite the higher alcohol.
THE PROFESSOR’S PAIRING NOTES
McNally’s Extra Ale should be a nice match to the cornbread. The higher alcohol and full malt body lessen the heat of the jalapeños and, at the same time, wipe out the richness of the bread and the sweetness of the corn. Yum!