Cornmeal Parmesan Beer Bread Mix
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A savory dry mix of flour, cornmeal, Parmesan, onion and a little red pepper, packed in a jar. Add a can of beer and bake a golden loaf.
Ingredients
- 1 1/2 cups all purpose unbleached flour
- 2/3 cup yellow corn meal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons brown sugar
- 2/3 cup parmesan cheese
- 1/2 teaspoon crushed red pepper
- 4 teaspoons dried minced onion
- 1 12-ounce domestic beer not lite
Equipment
- mixing bowl
- airtight jar
- loaf pan
Directions
- Add the dry ingredients to a 1-quart jar or vacuum-seal bag.
Notes
Preheat oven to 375°F and grease a standard loaf pan. Empty the mix into a bowl, add the 12-ounce beer, and stir until just moistened. Spread in the pan. Bake 35 to 40 minutes, until golden and cooked through. Cool briefly, remove from pan, and slice.
Storage: dry mix airtight in a cool, dry place up to 6 months. Bread wrapped at room temperature about 2 days, refrigerated 3 to 4 days, frozen up to 3 months.
Nutrition
Serving: 717g | Calories: 1503kcal | Carbohydrates: 260g | Protein: 45g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 3915mg | Potassium: 765mg | Fiber: 12g | Sugar: 30g | Vitamin A: 1132IU | Vitamin C: 4.1mg | Calcium: 1134mg | Iron: 13mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 loaf); parmesan cheese counted as grated parmesan, crushed red pepper counted as cayenne, dried minced onion counted as dehydrated onion. Brands and portions vary, so use it only as an approximation.
