Ghost Face Killah Cornbread

Ghost Face Killah Cornbread

It took me two tries, but I did it – I made some ‘killah’ cornbread.  Ghost Face Killah – the insanely hot beer by Twisted Pine Brewing – worked as a wonderful and tasty addition to this roasted corn and jalapeño cornbread. Sometimes I worry that the taste of the beer doesn’t come through enough in some of my recipes, but not this one – you definitely can’t miss Ghost Face Killah. While I personally would never drink this beer alone (because I just can’t handle the heat) I’ve heard many stories of how others have used it. One example is from a guy I met at a local bottle shop who uses it in his bloody marys. He said the heat from the beer helps him sweat out his hangovers. If you’re brave, I dare you drink a whole bottle by yourself. Please, if you decide to accept this dare, record it on video because the look on your face is going to be hilarious. If you’re not crazy though, just try using Ghost Face Killah in this cornbread recipe and save your mouth from the burning fires of hell.

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Ingredients:

½ cup Ghost Face Killah

¾ cup buttermilk

¼ cup of butter

2 eggs

2-3 jalapeños, minced (About ½ cup)

2-3 ears of corn – 2 cups (read below for details)

1 cup cornmeal

3/4  cup flour

2 tsp baking powder

½ tsp salt

1 tbsp sugar

 

Directions:

I used 3 ears of corn and my corn bread was quite crumbly, which was fine with me. If you’re serving this at a party and you need to cut it into chunks, maybe only use 2 ears of corn or blend some into a paste. Once you’ve decided the proper amount, shuck the corn.

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Heat up the grill to about 500°F and sear the corn each side for 2-4 minutes, until charred. I found that the back of the grill worked much more quickly than the front of the grill.

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When you return indoors, preheat the oven to 350°F. While the oven is heating, mince the jalapeños and cut the corn off the cob.

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Mix all of the ingredients into a big bowl and then place the batter in a 8x6x2 Pyrex dish (if you want thick corn bread).

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Cook at 350°F for 32-37 minutes – until a fork comes out almost clean, you’ll want it to be a bit sticky. Once it is finished baking, place a few pats of butter on top to melt. Finally, let it cool for about 10 minutes and then serve.

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Published by

drinkandspoon

A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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