Easy Three Ingredient Beer Corn Bread

The
hardest
part
about
this
recipe
is
getting
a
man
to
part
with
a
can
of
beer,
but
although
the
beer
gives
a
good
taste
to
the
recipe,
you
can
substitute
with
a
can
of
soda
water.

I’ve
used
this
recipe
many
times
over
on
camping
trips
and
at
home
as
an
accompaniment
to
a
barbeque.
It’s
so
quick
and
easy
as
there
is
no
fiddling
around
with
yeast
and
finding
a
warm
spot
out
of
the
wind
for
the
dough
to
rise.

Just
try
finding
a
windless
spot
on
a
camping
trip,
and
a
spot
where
curious
kids
aren’t
going
to
go
poking
their
fingers
into
the
rising
dough.

As
a
family,
we
have
camped
a
lot
in
places
that
require
a
couple
of
hours
drive
to
the
nearest
shop
for
supplies
–
and
then
it’s
usually
a
little
place
that
only
gets
bread
delivered
once
a
week
or
so
from
a
larger
town.

A
camping
trip
for
three
weeks
with
a
family
requires
some
forward
planning
as
it
is
impossible
to
take
enough
bread
to
store
in
the
gas-run
camp
freezer.

The
freezer
is
usually
reserved
for
bait,
fish
and
meat
–
and
who
wants
their
bread
mixed
up
with
that
smelly
lot
anyway.
So,
it
comes
down
to
taking
along
the
dry
ingredients
to
create
bread
on
the
go.

What
you
will
need
is
a
decent
Dutch
oven
that
you
can
use
over
the
coals
–
forget
the
fancy
enameled
ones
–
a
well-seasoned
plain
cast
iron
one
is
what
you
want,
as
you
need
to
place
it
on
a
bed
of
coals
and
have
around
12
to
fifteen
coals
on
the
lip
of
the
lid
as
well
to
ensure
an
even
heat
for
baking.

The
yeast
in
the
beer
helps
with
the
rise
as
it
creates
carbon
dioxide
…
giving
the
beer
its
bubbles.
Don’t
worry
about
the
alcohol
content
as
any
alcohol
evaporates
with
the
heat
as
the
bread
bakes.

If
you
don’t
want
to
use
a
beer,
or
were
unsuccessful
in
getting
the
beer
drinkers
to
part
with
one,

you
can
use
a
can
of
carbonated
water.

I
usually
make
corn
bread
which
involves
4
ingredients,
because
I
put
in
salt.
Mixing
up
the
bread
and
getting
it
into
the
Dutch
oven
takes
5
minutes.
Allow
about
an
hour
for
baking.

Just
remember
to
preheat
the
Dutch
oven
over
the
coals
first.
If
baking
at
home
use
your
usual
bread
tins.

I
prefer
to
line
the
Dutch
oven
or
bread
tins
with
parchment
paper
as
it
makes
for
an
easy
clean
up,
although
it
is
totally
up
to
you.
If
you
aren’t
lining
the
loaf
pan
or
Dutch
oven,
you
will
need
to
grease
them.

When
calculating
the
can
of
beer
remember
that
the
standard
can
of
beer
varies
from
country
to
country.
In
the
US
its
12
ounces
or
355ml.
You
need
330ml
of
beer
–
the
smallest
standard
can,
but
if
you’re
in
a
country
that
has
the
355ml
or
375ml
standard
cans
the
extra
is
the
cook’s
bonus.

Beer
Corn
Bread
Recipe

Prep
Time


5

mins

Cook
Time


1

hr

Total
Time


1

hr

5

mins

Cuisine

International

Servings


12

slices

Calories


210

kcal

Equipment

• Dutch
  oven

Ingredients

• 
  1/2
  
  can
  
  warm
  beer
• 
  1
  
  lb
  
  self-rising
  flour
• 
  1
  
  can
  
  of
  corn
  kernels
  
  a
  14
  ounce
  can,
  or
  equivalent
  amount
  of
  fresh
  sweetcorn
  cut
  from
  the
  cob

Instructions

• 
  Dump
  the
  whole
  packet
  of
  flour
  into
  a
  mixing
  bowl.
• 
  Drain
  the
  can
  of
  corn,
  mash
  them
  in
  a
  bowl,
  then
  mix
  them
  into
  the
  flour
• 
  Add
  half
  of
  beer
  –
  it
  should
  be
  room
  temperature,
  and
  mix,
  then
  continue
  adding
  slowly
  –
  you
  don’t
  want
  the
  dough
  to
  get
  too
  sloppy.
• 
  Once
  combined,
  stop,
  as
  you
  don’t
  want
  to
  overmix.
• 
  Scrape
  the
  mix
  into
  the
  pre-warmed
  Dutch
  oven
  or
  into
  a
  loaf
  pan
  and
  bake
  for
  an
  hour.
• 
  Leave
  to
  cool
  in
  the
  Dutch
  oven
  or
  loaf
  pan
  for
  20
  minutes
  or
  so
  before
  turning
  out.
  The
  loaf
  is
  ready
  when
  a
  skewer
  inserted
  into
  the
  loaf
  comes
  out
  clean.

If
you
try
to
slice
when
it
is
really
hot
the
loaf
will
tend
to
crumble,
so
let
it
cool
a
bit
before
slicing
and
serving,
slathered
with
butter.

Variations

There
are
all
sorts
of
delicious
additions
you
can
make
to
the
basic
recipes
given
here.

Chopped
up
parsley
and
oregano
can
be
added
to
either
of
the
recipes
for
a
herbed
bread.

Take
it
one
step
further
and
either
sprinkle
the
top
with
grated
cheddar
cheese,
or
mix
a
cup
of
grated
cheese
into
the
bread
dough
just
before
putting
into
the
loaf
tin.

Fry
up
some
bacon
until
it’s
just
turning
crispy,
then
chop
up
and
add
to
the
dough.

Why
not
experiment
with
different
flavors
of
beer
and
the
ingredients?
For
example,
a
pale
ale
will
go
well
with
some
raisins
added
to
the
mix.
Serve
with
fresh
maple
syrup.