Beer bread

Beer Bread

Watch Cletus Cook It!

Beer Bread

This old-school Southern Beer Cornbread is a true holler classic. We used whatever beer was sitting around
no fancy craft beer required. The beer gives the bread a light, tender crumb and a subtle tang that pairs perfectly
with the sweet cornmeal.At Cletus Cook House, this is one of those no-fuss recipes that always delivers. It comes together in
minutes, bakes up golden and crusty in a hot cast iron skillet, and the melted butter on top creates that irresistible crispy edge.
Great on its own, or serve it alongside chili, soup, fried chicken, or a big ladle of Microwave Gravy.
Pro Tip from Cletus: Room-temperature beer works best — it activates the leavening without deflating the batter.
And don’t skip the melted butter poured over the top before baking.
That’s what makes the crust sing!
Always make your cast iron skillet super hot for that nice crust. I always use cast iron skillets like this one:

Watch me make it →

Ingredients:

2 cups all-purpose flour (or self-rising flour — see note below)
1 cup cornmeal (yellow cornmeal for that classic Southern look and flavor)
1 Tbsp baking powder (reduce to 2 tsp if using self-rising flour)
1 tsp salt (omit if using self-rising flour)
¼ cup sugar (or 2–3 Tbsp for a less sweet version)
12 oz beer (room temperature — any kind you have on hand)
¼–½ cup melted butter (for topping — don’t skimp!)

Optional Southern add-ins (mix into the dry ingredients):
1 cup shredded cheddar cheese
Crumbled cooked bacon
Diced jalapeños
½ tsp garlic powder

Note: If using self-rising flour, omit the baking powder and salt.
Makes: One 10–12 inch skillet cornbread (8–10 generous slices)
Step-by-Step Instructions:
Preheat the skillet:
Place your cast iron skillet in the oven and preheat to 375°F (190°C). Let the skillet get nice and hot while you mix
the batter (this helps create a crispy bottom crust).
Mix the dry ingredients:
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar until well combined.
Add any extras: Stir in your optional add-ins (cheese, bacon, jalapeños, or garlic powder) if using.
Add the beer: Pour in the 12 oz of room-temperature beer all at once. Stir gently with a spoon or spatula just until the dry
ingredients are moistened. The batter will be thick and shaggy — do not overmix.
Prepare the skillet: Carefully remove the hot skillet from the oven and grease it well with butter or oil.
Bake: Pour the batter into the hot skillet. Pour the melted butter evenly over the top of the batter. Return to the oven and
bake for 30–35 minutes (up to 50 minutes if your skillet is smaller or deeper) until the top is golden brown and a
toothpick inserted in the center comes out clean. The internal temperature should reach about 200°F.
Cool and serve: Let the cornbread cool in the skillet for 10–15 minutes before slicing. Serve warm with extra butter,
honey, or a generous pour of Microwave Gravy.

Total time: Prep 5–10 min + Bake 30–50 min
Serves: 8–10
Beer magic: The carbonation creates a light, tender texture without needing eggs or milk.
Cast iron crust: Preheating the skillet gives you that crispy, golden bottom everyone fights over.
Flexible & forgiving: Use whatever beer and add-ins you have — it’s hard to mess up.
Pairs perfectly: Excellent with soups, stews, chili, or as a side for your Buttermilk Biscuits and gravy spread.

Cletus Cook House Tips & Variations:
Sweeter or less sweet: Adjust the sugar from 2 Tbsp up to ¼ cup depending on your taste.
Spicy kick: Jalapeños and cheddar turn this into a crowd-pleasing cheesy jalapeño beer bread.
No cast iron? Use a greased 9x9-inch baking pan or loaf pan instead (check at 30 minutes).
Make it ahead: Best fresh, but leftovers can be wrapped and reheated in a 350°F oven for 10 minutes.
Campfire version: Bake in a Dutch oven over coals — just watch the timing closely.

This recipe has been a staple in the holler for years because it’s quick, cheap, and uses what you’ve got. If you try it, drop a
comment on the video and let me know what beer you used or what add-ins you threw in. Got a twist on classic cornbread?
Send it my way — I might cook your idea next!
Got a recipe request? Email us visit the Contact page.


As an Amazon Associate Cletus Cook House/Cletus Boone earns from qualifying purchases.


Watch Cletus Cook It!