Excerpted from Beerlicious by Ted Reader
3 ears corn, shucked
1 cup all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
3 Tbsp granulated sugar
3/4 tsp salt
2 large eggs, beaten
1/2 cup milk
1/2 cup Big Rock McNally’s Extra Ale
2 tablespoons butter
2 jalapeno peppers, seeded, membrane removed, and finely diced
2 tablespoons vegetable oil
1/4 cup butter, separate, for sauce
1/4 cup liquid honey, for sauce
1/4 cup Big Rock McNally’s Extra Ale
Preheat grill to high, 400°F (200°C) for indirect heat.
Place corn on grill and char, turning occasionally, and drizzling with extra beer, for 5 to 8 minutes, or until kernels are tender and slightly charred.
Remove corn from grill and let cool slightly. Slice kernels from cobs.
In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.
In a small bowl, stir together eggs, milk, Big Rock McNally’s Extra Ale, jalapenos, and oil. Add egg mixture all at once to flour mixture, stirring just until moistened. Add 1 cup of the charred corn and enough extra beer to moisten batter.
In cast-iron pan on grill, melt butter. Remove pan from grill and swirl butter, coating entire inside of pan. Pour in batter.
Place pan with batter on grill over indirect heat. Close lid and bake for 20 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
Remove cornbread from grill and let cool in pan for 10 to 15 minutes. Reduce heat to medium-high (about 450°F/230°C).
In a small sauce pot, stir together butter, honey, and beer for sauce over heat until warm and sticky. Keep warm until ready to use.
Remove cornbread from pan. Brush all over with sauce, reserving some for basting. Grill the loaf, turning once and basting with reserved sauce, 2 to 3 minutes per side.
Transfer to a platter. Slice into wedges and serve hot with extra butter.