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Cajun Beer Bread
Cajun Beer Bread is spicy beer bread, wonderful to serve with chili or red beans and rice. If you’re looking for a beer bread that has that extra zip to it, this bread is for you. Made extra special with diced onions, canned chopped green chilies, garlic, creole seasoning along with cayenne pepper what more can you ask for?!
When making any beer bread, use a hearty beer. Perferably one that is dark, malty and on the foamy side. Since it’s the yeast that helps the bread rise, a good, hearty beer works best, thus resulting in a better beer bread. Another suggestion I have, room temperature beer seems to work the best, for me. These are all just personal suggestions. Tips of the trade so to speak, that have worked for me. Some recipes will also call for using stale beer, beer that has sat out opened overnight. One more thing, leave the “light” beer for drinking. Make Cajun Beer Bread with a hearty dark beer such as a Guinness .
Here are a few suggestions to serve alongside your loaf of Cajun Beer Bread. Dip bread cubes into dips or serve with bowls of chili. Rotel Famous Cheese Dip, Black Bean Pumpkin Chili and Cajun Fettuccine.
Here on Turnips 2 Tangerines we love beer bread. We’ve made many different kinds of beer bread. Some breads we made from scratch and some are made from a box. Pretty much every beer bread recipe we’ve made, we have loved. Serve beer bread with dill dip, ranch dip or with your family’s favorite dip.
Spicy and Sassy Cajun Beer Bread
- 2 tablespoons oil
- 1/4 cup diced onion
- 1/4 cup canned diced green chilies
- 2 cloves garlic. minced
- 3 cups flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons creole seasoning
- 1/8 teaspoon ground cayenne pepper
- 1/4 cup brown sugar
- 12 ounce beer
- 1/4 cup melted butter
Preheat oven to 375
In small saute' pan, heat oil. Saute' onion, green chilies and garlic until tender. Set aside to cool.
Mix together dry ingredients; add beer, stir. Fold in onion mixture.
Pour into a greased 9 x 5 loaf pan.
Pour melted butter over batter in pan.
Bake 1 hour, remove pan from oven and cool for 10 minutes.
Remove bread from pan and cool on wire rack.
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