Jalapeño-Corn-Beer Quick Bread

Heat the oven to 350°F and arrange a rack in the middle. Generously grease a metal 9-by-5-inch loaf pan or 12-cup muffin tin; 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. 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 for the loaf, 20 to 25 minutes for muffins.

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.