Resident Brewer

Always thinking, grain to glass.

Cascade Cornbread

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For this recipe I used one of my husband’s homebrews, a pale ale he nicknamed The Mitten. I was surprised I was able to smell citrus notes (from the Cascade hops) while the cornbread was cooling.

Hands-on time: 20 min.
Baking time: 15 – 20 min.
Total time: 40 – 45 min.
Yield: approx. 1 loaf


  • 1 cup cornmeal
  • 1 cup flour
  • 2 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 1/2 cup pale ale
  • 4 Tbsp butter
  • 1/4 cup corn


  1. In a small mixing bowl combine cornmeal, flour, sugar, baking powder and salt. In a mixer combine the egg, softened butter and pale ale. I squished the corn a little bit with the back of the spoon before adding to the mixer. Mix well, the batter will be slightly lumpy.
    Cascade Cornbread
  2. Since I was lighting up the grill to BBQ chicken, I decided to bake the cornbread in my iron skillet. Baking in the skillet on the grill adds a subtle smoky flavor. I made sure the was grill good and hot, then turned it down to medium. My skillet was well oiled before pouring in the batter. After placing in the grill, I kept the lid closed for fifteen minutes. That is the typical time for my grill. Someday I will remember to get a thermometer for my grill, or upgrade to a grill with one already installed.
    Grilling Pale Ale Cornbread


Cornbread and BBQ chicken is one of my favorite meals, especially when it is already 70 degrees in May. Accompany the meal with The Livery’s Basket Case, or any chocolate milk stout. The sweetness of the chocolate stout plays nicely with the cornbread.

Pale Ale Cornbread and Chocolate Stout BBQ

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  1. Pingback: Chocolate Stout BBQ | The Resident Brewer

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