When I was a kid I never ate spicy things. Little alone jalapenos on purpose. I still do not eat a whole lot of spicy things as an adult. Mostly because I need to rely on chalky tablets to calm my stomach down when I go to sleep as the spices usually decide to torture me. I am not sure what I would have done if I lived in the 1800’s before Tums was invented. Well I guess probably never eat spicy foods or else deal with the acid eating a hole through my stomach.
Sounds like fun, right?
Fortunately I do not have to wounder what it is like.
I have been making beer bread for a few years. The recipe I have is easy, quick and tasty but I decided that adding a bit of spice and cheese might also be fun. And for that I found this recipe from Live Wholeheartedly and gave it a whirl.
To make the Jalapeno Cheese Beer Bread you will need the following:
3 cups flour
3 teaspoons baking powder
1 tablespoon salt
2 tablespoons sugar
1 cup beer
1 jalapeno (diced)
1 cup cheddar cheese (shredded)
1/2 teaspoon onion powder
1 teaspoon garlic salt
8 oz cream cheese (softened)
1 sliced jalapeno
1/4 cup cheddar cheese (shredded)
Preheat your oven for 375 degrees
In a bowl mix the flour, baking powder, salt, sugar and the egg. Then add the beer. I used a wheat beer and would recommend any light colored beer such as a pale ale or amber ale.
In a separate bowl mix the cream cheese, onion powder, garlic salt, jalapenos and shredded cheese and then fold into the dough. The cream cheese is key to this recipe because it gives the bread a nice, and I won’t use the word because it often grosses people out, “non-dry” texture. You know what I mean. The word starts with an m and ends with oist.
Place in a greased loaf pan topping with the shredded cheddar cheese and sliced jalapenos. Bake for about an hour, or until the bread is cooked through. I served this with Frank’s Spicy Alabama Onion Beer Chili which paired up well!