All Things Beer

Cheesy Chipotle Beer Cornbread Muffins

Cheesy Chipotle Beer Cornbread Muffins
Cheesy Chipotle Beer Cornbread Muffins

We all know the cornbread muffin recipe that comes in the classic blue and white box with what looks like a 1970’s photo of cornbread squares, right? And although I am a firm believer in if it isn’t broke, don’t fix it, that photo could use some updating 🙂

As I was making beef stew the other day I decided to pull out the o’ blue and white box of cornbread mix to make a side of cornbread. Except I decided to doctor the recipe, because if they aren’t going to update their photo then I’m going to update their recipe!

I poured the box of cornmeal into a bowl and added the single egg as the recipe requested. This was the first and last thing I did to follow instructions. I then switched the 1/3 cup of milk for a 1/3 cup of blonde ale. I recommend a light colored beer with low hops so that it does not bitter while baking.

I then grated up about a cup of cheddar cheese. I had mild cheddar on hand but I would recommend sharp cheddar as it has better flavor for baking. I then cut up four canned chipotle peppers, seeds ‘n all and placed them in the mixture along with the cheese.

Cheesy Chipotle Beer Cornbread Muffins
Cheesy Chipotle Beer Cornbread Muffins

I stirred until the ingredients were just mixed, still lumpy as the instructions on the box indicates. Yeah yeah you caught me… I went back to following the recipe. I’m not the rebel I claim to be.

I then greased a muffin tin and scooped the mixture into the muffin tins.  I then placed the muffins in a 400 F degree preheated oven for about 18 minutes.

The cornbread muffins turned out delightfully smokey and spicy thanks to the chipotle peppers. The beer flavor was prevalent and added a nice addition to the muffins.

Have you ever doctored up the classic cornbread muffin recipe? Share your experience in the comments.

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