Jalapeño-Corn-Beer Quick Bread Recipe

"Adding beer to quick bread is an easy way to introduce yeasty flavor without spending the time to bake a yeast-risen bread. This spicy quick bread with pickled jalapeños has a dense texture that’s excellent for dipping in tomato soup or chili. Or try a slice topped with melted butter or Monterey Jack cheese for an afternoon snack. Special equipment: You will need a metal 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and at many large grocery stores. Game plan: You can also use this recipe to bake savory muffins instead of bread—just use a standard 12-well muffin pan. Coat the wells with butter and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 30 minutes. Let the muffins cool for 10 minutes, then remove them from the pan and finish cooling on a wire rack. This recipe was featured as part of our 5 Savory Quick Breads for Fall Baking...."