I have never been a huge fan of beer. There has never been a real reason for it except I thought it tasted bitter and they all tasted the same – including the pumpkin varieties. Oh, my parents are shuddering from the thought… ;). Don’t get me wrong, I used to drink it pre-GF days, but I would ALWAYS feel hungover the next morning, no matter if I had one bottle or multiple. Looking back, I think it was something to do with the gluten.
Beer was my last thought when I gave up gluten, but for some reason (of course), I started craving beer when I was never even a fan. Living in Milwaukee, there is never a dry day here, even for the gluten-less folks. Lakefront Brewery had a gluten free beer named New Grist, and it is officially my favorite beer of all time. I had my first one at a burger place and then proceeded to buy a six pack the next weekend, and was gifted even more for my birthday :). Since it was the first time in quite awhile that there was an excess of beer in the household, making a recipe utilizing it was a no-brainer.
I knew exactly what the beer should be used for, and it was quite a sad day when I went to search for Edible Perspective’s beer-bread cornbread and her site was down for the weekend. This recipe may not be as good as hers (and I will try it sometime soon to compare!), but it is delicious nonetheless.
- 1 cup medium-ground cornmeal
- 1/2c sorghum flour
- 1/2c masa harina
- 1/2t salt
- 4t baking powder
- 1/2c milk (unsweetened not-vanilla almond milk)
- 1/2c beer (I used New Grist, naturally!)
- 2 egg whites or 1 large egg
- 2T honey
- 1/2c frozen corn