So remember that Turkey Enchilada Chili we made last week? Meet it’s best friend: Bacon Cheddar Jalapeño Beer Bread. I took my four ingredient beer bread recipe and added all the good things – cheese, crispy bacon and jalapeño. It’s savory, a little sweet, soft inside with a crisp crust and the perfect bread to stand up to a hearty bowl of chili. The jalapeño isn’t too spicy if you scrape out all the seeds, it really just elevates the flavor, but feel free to omit if you’re not into spice.
Bacon Cheddar Jalapeño Beer Bread
Ingredients
- 3 cups self rising flour
- 3 tbsp sugar
- 2 cups shredded cheddar cheese
- 10 strips crispy bacon, chopped
- 1 jalapeño, diced
- 12oz can full bodied beer
- 1/2 cup melted butter
Directions
- Preheat oven to 350
- Whisk together flour and sugar
- Stir cheese, bacon and jalapeño into flour mixture until well combined
- Add beer and 3 tbsp melted butter and stir until just combined, careful not to overmix
- Add 3 tbsp melted butter to the bottom of a 9×5 loaf pan and swirl around to coat all sides
- Pour batter into loaf pan and brush the top with butter
- Bake for 45 minutes or until you can insert a toothpick into the bread and it comes out clean
- Let cool for 10 minutes then transfer to a wire rack and let cool another 10 minutes before slicing
I promise you, you don’t need any baking skills to pull this off. Self rising flour does all the work, you just need to stir a few things together!
Biscuits & blessings,
Leels
Yum this looks amazing! My boyfriend love jalapeno cheddar biscuits, so I bet he would like this recipe. I’ll have to give it a try!
Jenna ♥
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