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beer corn bread

Beer Cornbread Recipe

Jeanie Beales
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins


Ingredients for beer bread with corn

  • 1 can or bottle beer that's one 340g or 13.2 ounces
  • 500 g self-raising flour 3 cups, or 17.6 ounces
  • 1/2 teaspoon of salt
  • 1 can sweetcorn, or corn kernels, drained 14 ounces can or 400g
  • oil of choice or butter, for greasing the Dutch oven, or parchment paper if using a loaf pan

Ingredients for Beer Bread Without Corn

  • 1 can or bottle can or bottle of beer 375 ml or 14 ounces
  • 1 package self-raising flour 17.6 ounces / 500g, or 3 cups of ordinary flour and 3 teaspoons of baking powder
  • 1/2 teaspoon salt
  • ¼ cup sugar
  • oil of choice or butter, for greasing the Dutch oven or use parchment paper if using a loaf pan

Optional extras

  • 2 tablespoons chopped chives
  • 4 tablespoons grated cheese


  • Preheat your oven to 350 degrees F / 176 degrees C, or if cooking outside, make sure the fire has glowing coals.
  • Use sunflower seed, coconut, olive oil or butter to grease the Dutch oven, or if using a loaf pan line it with parchment paper.
  • Empty the package of flour into a large mixing bowl.
  • Add the salt and sweetcorn, corn kernels, or sugar if you are not using corn at all, and mix.
  • Lastly pour the beer in gently, and combine to form a batter.
    pouring beer into the flour corn mix
  • If using chives and/or cheese, add them at this stage.
  • Place dough into the greased Dutch oven, or into a loaf pan.
    dough mixed and ready to go into loaf pan
  • Set aside in a warm place for the dough to rise for around twenty minutes.
  • Place in preheated oven for an hour, or set over a fire with glowing coals with hot coals placed on the lid of the Dutch oven.
  • After an hour, remove from the oven and set on a wire rack to cool.
    dough left to rise for 20 minutes
  • The bread is done when the bottom sounds hollow when rapped.
  • If it doesn’t sound hollow return to the oven/fire for a bit longer.
    beer corn bread hot out of the oven
  • Serve slathered with fresh butter to accompany a meal, or if serving after the main course spread slices with butter and apricot jam or any other jam of choice for a delicious end to a camp meal.