Famous Dave’s Cornbread With Jalapeno Honey Glaze
- Reviews 10
Ready In: 45 mins
Serves: 12
Ingredients
CORNBREAD
- 1 cup yellow cornmeal
- 1 cup stone-ground cornmeal
- 1 (9 ounce) package yellow cake mix (Jiffy makes this size)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 cup milk
- 1⁄2 cup buttermilk
- 1⁄4 cup vegetable oil
- 2 eggs, beaten
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 1 tablespoon mayonnaise
GLAZE
- 1⁄2 cup butter
- 1 large jalapeno pepper, seeded and cut into 1/8-inch dice
- 3 tablespoons red bell peppers, seeded and cut into 1/8-inch dice
- 1⁄4 cup honey
- 1⁄8 teaspoon cayenne pepper
Directions
- 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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