3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon fine salt
12 ounces pilsner beer
1 1/2 cups fresh or frozen corn kernels, thawed if frozen (about 6 1/2 ounces)
1/2 cup coarsely chopped pickled jalapeños (about 2 ounces)
4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan
Heat the oven to 350°F and arrange a rack in the middle. Generously coat a metal 9-by-5-inch loaf pan with butter; set aside.
Whisk the flour, baking powder, sugar, and salt together in a large bowl until aerated and any large lumps are broken up; set aside.
Add the beer, corn, jalapeños, and 3 tablespoons of the melted butter to the flour mixture. Stir until the flour is just incorporated (do not overmix). The batter will be very thick.
Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Drizzle the top with the remaining tablespoon of butter. Bake until light golden brown and a toothpick inserted into the center of the bread comes out clean, about 60 to 65 minutes.
Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let it cool for at least 30 minutes more before slicing.
Recipe shared from: http://www.chow.com/recipes/30171-jalapeno-corn-beer-quick-bread