Who doesn’t like beer? Personally I can’t drink the stuff but I love to cook with it. Beer brats, beer can chicken, steaks cooked in a pan thats been deglazed with a good stout. I’m making myself hungry!
You can bake with it too! Today I’m gonna show you how to take that leftover bottle or can of beer that got left in the fridge (note: don’t use stale or expired beer. To quote Alton Brown, that’s just not good eats).
I’ve seen them served alongside chili or just put out when people are watching sports. I’m just gonna snack on them! So this is what you’re gonna need:
- Flour. I used all-purpose.
- Baking powder
- Garlic powder
- Onion powder
- Bacon! The star of the show.
- Sharp cheddar, shredded
- Beer. Of course.
- Oil. Mine looks cloudy because I added about a tablespoon of bacon grease before measuring the oil, totally not necessary though.
- And an egg, mine has a lovely orange yolk because our chickens are starting to lay again! Yay!
So you’ll wanna dust the bacon and cheese with flour (like we did the cranberries in this recipe). Then sift the remaining dry ingredients before adding the beer, oil, and egg.
Once that has come together, fold in the bacon and cheese. Let the batter rest while we preheat the oven.
Bake for 20 minutes, let cool before devouring.
Bacon Cheddar Beer bread Miffins
- 2 Cups Flour
- 2 Tbsp Sugar
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 Cup Sharp cheddar
- 3 Strips Bacon Finely minced
- 1 Cup Beer
- 1/4 Cup Oil
- 1 Egg
- Measure out the beer first so it can settle. Then sort out the other wet ingredients.
- Sift first cup of flour with the bacon and cheese to prevent settling. Then sift remaining dry ingredients together.
- Slowly add the beer and barely mix before adding oil and egg.
- Once fully incorporated, fold in the cheese and bacon. Let rest while preheating the oven to 400.
- Bake 20 minutes. Let cool before serving alongside chili or just as a snack.