Name: Famous Dave’s Cornbread With Jalapeno Honey Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 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; 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

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Recipe by mrib9329

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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!

Ready In:: 45mins
Serves:
Units:

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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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@mrib9329

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"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!"

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review by Toni in Colorado

4/8/2013

I'm revising my previous review. I forgot to write that I did not use any cayenne pepper, red bell pepper or jalapeno. My first review did not show. I wrote that for the presentation and texture I give it 5 stars. I thought it was a little sweet. I would never have thought of using a cake mix in cornbread. I think the glaze is very good. I did not use all of it. I used a brush to put it on. Thanks for the recipe.

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review by Orringuy

11/12/2012

Next time I would cut down on the sugar ( a little to sweet) but very good will be made again !!<br/>I used 1 cup yellow 100% cornmeal and 1 cup same ground up in Bullet probably won't waste time next time will just use 2 Cups Purity Cornmeal 100% natural No addatives

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review by AndreaVT96

9/29/2007

I hate to be the only one leaving an unfavorable rating, but I just couldn't get this recipe to work for me. We eat at Famous Dave's regularly, and I love their cornbread, but this didn't remind me anything of it. I followed the recipe directions exactly, however my corn bread was very corn-mealy and not light and moist. We also didn't care for the glaze--more hot than sweet--at FD the glaze is quite sweet with no hit of hot. The recipe itself was not all that hard to make, but I guess I was expecting something a little different than what I got. Thanks for sharing though.

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review by skiingpeaches

5/5/2007

I just made this for Cinco De Mayo. EXCELLENT!! Very moist and flavorful. I don't like most corn breads - too dry and I don't care for the texture. This recipe is great. The glaze is the finishing touch. I also served with Downey's honey butter! This recipe is a keeper!! 5/5/07 update I made this again for Cinco de Mayo. This is an excellent recipe. Best corn bread by far!!!

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review by Shabby Sign Shoppe

10/18/2006

I prefer a moister cornbread, but to be fair that would be a cake, not real cornbread. On taste this gets a 5. I think next time I will poke holes in the bread (I did this isn s a 9x13 dish) before drizzling butter/honey to let the top and middle get moist. To me the top with the glaze was the best part. I left out all the pepper ingredients and it was enjoyed. Better the next day if left overnight with plastic wrap. Thank you for posting, this will be my new drier cornbread recipe for more traditional styled bread.

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