Recipes / Beer Batter Cornbread
Nothing says delicious homemade flavor quite like a hearty skillet of warm, golden and perfectly sweet Beer Batter Cornbread. In fact, nobody says anything after taking the first bite of Recipe Royalty Winner Susan’s delicious twist on this southern staple. Luckily, Susan was kind enough to write it all down for us – and you – to try it for ourselves.
- 1 (6-7 oz.) package of cornbread flour mix
- 1/2 cup Louisiana Fish Fry Products Beer Batter Mix
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup buttermilk
- 1 egg, slightly beaten
- 4 Tbsp. vegetable oil, separated
- warm butter or honey, as an accompaniment
Beer Batter Mix 8.5 oz
Preheat oven to 415 degrees. Pour 2 Tbsp. of vegetable oil in a 9-inch cast iron skillet; place skillet in oven for about 15 minutes to heat. In a bowl, mix dry ingredients together thoroughly before adding buttermilk, beaten egg, and 2 Tbsp. vegetable oil. Incorporate all ingredients until batter is smooth. Let batter rest for 5 minutes, then pour batter into hot skillet. Bake in oven for 20 minutes or until cornbread browns on top and edges. Turn cornbread out upside-down onto a plate, then cut and serve. This cornbread keeps for about 2 days – if there is any left!