Jalapeño Cheddar Beer Bread

Taylor, Taylor Takes a Taste

Beer bread is easy to make and delicious any time of day. This cheesy jalapeno variety has the right amount of heat. Toasted, it is the perfect side to a spicy bowl of chili.

Jalapeño Cheddar Beer Bread
By Taylor
Serves 8


2 cups self-rising flour
1 cup yellow self-rising cornmeal
1/3 cup granulated sugar
½ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon cayenne
½ cup sharp Cheddar cheese, grated
½ cup Pepper Jack cheese, grated
¼ cup Parmesan cheese, grated
½ cup (1 stick) unsalted butter, divided
¼ cup jalapeño, seeded and finely chopped
3 tablespoons yellow onions, finely chopped
1 (12 ounce) can or bottle of beer


Preheat oven to 350°F.

In a medium sized bowl, add the flour, cornmeal, sugar, paprika, cumin and cayenne. Stir. Add Cheddar, Pepper Jack and Parmesan. Stir until ingredients are evenly mixed together.

Add 2 tablespoons butter to a sauté pan and melt over medium heat. Once melted, add jalapeño and onion. Cook, stirring occasionally, for 5 minutes.

Melt remaining butter.

Add beer to pan. Pour the beer, melted butter and pepper mixture into the medium sized bowl of flour and cheese. Stir until a thick batter forms.

Place in a buttered 9 inch loaf pan. Bake for 45 minutes, or until a tester comes out clean.

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3 thoughts on “Jalapeño Cheddar Beer Bread

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  1. Carla said:


    What a wonderful recipe. I was wondering if it’s possible to use all flour in this? I have a problem with cornmeal and I sure would love to make this. Thanks and God bless

    • realbutter said:

      Hi Carla,

      We can’t recommend that substitution without retesting the recipe. Let us know how it works out if you try it.


  2. Ellen said:

    What are you referring to with the “cornbread”? Does you mean cornmeal?