Let the distinct flavor of beer jazz up any special holiday dish.

2 cups cornmeal2 cups flour¼ cup sugar1 tablespoon baking powder1 tablespoon salt1½ teaspoons baking soda¾ cup buttermilk3 large eggs12 ounces Porter beer4 ounces pimentos, sliced and drained¼ cup melted butterPreheat oven to 425 degrees. Grease a 9-by-13-inch baking dish.Whisk together cornmeal, flour, sugar, baking powder, salt and baking soda.In a separate bowl, whisk buttermilk and eggs. Add beer, pimentos and melted butter. Combine mixtures. Pour batter into pan and bake 25 minutes.Cool for 15 minutes and invert on a wire rack to cool completely.

1 prepared Porter cornbread, in ½ inch cubes1 pound sweet Italian sausage, casings removed1 pound hot Italian sausage, casings removed3 large leeks, thinly sliced4 large carrots, peeled and finely diced2 large jalapeño peppers, seeded and finely diced1 bunch cilantro, chopped1 teaspoon kosher salt½ teaspoon black pepper12 ounces Porter beer1 cup chicken broth1 cup dried cranberries3 tablespoons butter, cut into piecesPreheat oven to 350 degrees. Place cornbread in a pan, bake 30 minutes, tossing once. Transfer to a mixing bowl.In a saucepan over high heat, cook and break apart Italian sausage for five minutes. Add leeks, carrots and peppers and cook for five minutes or until sausage is browned. Add sausage, cilantro, salt and pepper to cornbread.Bring beer and chicken broth to a boil in saucepan. Boil with cranberries for 10 minutes. Pour over cornbread mixture and toss to combine.Transfer to a baking dish and top with butter. Bake, covered in foil for 30 to 35 minutes.