FAMOUS DAVE'S CORN BREAD WITH HONEY JALAPEñO GLAZE RECIPE
Make our Famous Dave's Corn Bread with Honey Jalapeño Glaze Recipe at home tonight for your family. With our Secret Restaurant Recipe your Corn Bread will taste just like Famous Dave's.
Provided by Mark
Categories Bread Party Recipe Side Dish
Time 1h
Number Of Ingredients 14
Steps:
- In a large bowl, combine yellow cornmeal, stone ground cornmeal, cake mix, baking powder, salt and cayenne. Mix well. Set aside.
- In another bowl, combine milk, buttermilk, oil, eggs, brown sugar and honey. Mix well.
- Add milk mixture to cornmeal mixture. Mix gently - there should be no lumps - but do not overmix.
- When mixed, fold in mayonnaise.
- Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes or up to overnight.
- Preheat oven to 400°F.
- Spoon cold batter into a greased muffin tin or cast iron skillet.
- Bake for 25 - 30 minutes, or until a cake tester comes out clean and top is golden brown.
- Drizzle with Famous Dave's Jalapeño Honey Glaze and serve.
FAMOUS DAVE'S CORNBREAD WITH JALAPENO HONEY GLAZE
This is BY FAR the best cornbread I have ever had. I got it from a special section of the Minnesota Monthly Magazine a few years back. I had a lot of the glaze left over, so you can easily make ½ of the glaze recipe and have enough. I made cornbread in a 9x13 inch pan and it was fully cooked in 25 minutes, which would lead me to believe that cooking time for the muffin tins may need to be reduced (I recommend checking after 15-18 minutes). Enjoy!
Provided by mrib9329
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- CORNBREAD:.
- Mix first 6 ingredients in bowl (cornmeal through cayenne pepper).
- Mix next 6 ingredients in a different large bowl (milk through honey).
- All at once, add the dry mix to the wet. Mix gently; there should be no lumps, but don't over mix.
- Fold in the mayonnaise.
- Let rest covered in the refrigerator for 30 minutes or up to overnight.
- Preheat oven to 400°F
- Spoon cold batter into greased muffin tins (9), a cast-iron skillet (9 or 10-inch), or a 9x13-inch pan.
- Bake 25-30 minutes (until knife inserted in center comes out clean and the top is golden brown).
- Drizzle warm cornbread with jalapeno honey glaze.
- GLAZE:.
- Heat butter in a small saucepan until melted. Stir in the peppers. Bring to a simmer. Add the homey and cayenne. Bring to a simmer and cook 5 minutes, stirring occasionally. Peppers should be soft but retain their brilliant color.
- Remove from heat and spoon over cornbread. This mixture may be stored covered in the refrigerator up to 1 week. Reheat before using.
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