Cornbread with Steam Whistle Beer
This recipe was submitted by Greg Gordon, from Liaison College, Vaughn, Ontario.
Greg Gordon, 20, was first introduced to cooking commercially in 2004 at a conference resort in Haliburton, Ont. It was just supposed to be a summer job, but he fell hard for the industry. He ended up taking his Gr. 11 co-op placement there, which basically ended up being an apprenticeship. He has since worked at several different restaurants in the area, but started to lose interest in cooking because he didn't enjoy his work environments.
In the summer of 2008, he got a position as first cook at 3 Guys and a Stove, in the Village of Blue Mountain. They pushed him back into cooking and helped him find his respect for the industry again. Currently, he is studying at the Vaughn campus of Liaison College, and aspires to be a certified Red Seal Chef by the end of 2009.
Preheat oven to 375F (175C). Grease an 8" square pan. Melt the butter in a large skillet. Remove from heat and stir in the sugar. Then add eggs and beat until well-blended. Add Steam Whistle Pilsner to the mixture, stir in cornmeal, flour and salt until well-blended and very few lumps are left. Pour batter into the prepared pan. Bake in the oven for 30 to 40 mins, or until a toothpick inserted in the centre comes out clean.
- 1 cup (250 ml) Steam Whistle Pilsner
- 1/4 lb butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 tsp salt