FAMOUS DAVE'S CORNBREAD WITH JALAPENO HONEY GLAZE

Famous Dave's Cornbread With Jalapeno Honey Glaze image

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

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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

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.

*** Explore more Famous Dave's Cornbread With Jalapeno Honey Glaze Recipes »

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Deborah Geiger

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This cornbread was a little too dry for my taste, but the glaze was delicious.

ian Kiyimba

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I'm not a big fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, and the glaze is the perfect finishing touch.

jay mashall

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This cornbread is a delicious and easy side dish. It's perfect for any occasion.

AliAlsharfinow Alsharfi

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This cornbread is a great way to use up leftover corn. It's also a great way to get your kids to eat their vegetables.

Norrjahan Jahan

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I love the combination of sweet and spicy in this cornbread. It's the perfect balance.

E Jay

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This cornbread is so moist and flavorful. The glaze is the perfect finishing touch.

Hayley Jackson

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I've made this cornbread several times and it's always a hit. It's a great recipe to have on hand for potlucks or parties.

Ahmedshirin Ahmedshirin

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This cornbread is a great way to use up leftover cornbread mix. It's also a great way to impress your friends and family.

Farhad Allahverdiyev

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I'm always looking for new cornbread recipes, and this one didn't disappoint. It was easy to make and the glaze was the perfect finishing touch.

Nick C

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This cornbread is the perfect side dish for any meal. It's hearty, flavorful, and the glaze adds a touch of sweetness.

M Attique Khaskheli

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I'm not a big fan of cornbread, but I tried this recipe at a friend's house and I was pleasantly surprised. It was really good!

Thomas Reown

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I had some trouble finding jalapeño honey, so I used regular honey instead. The cornbread was still good, but I think it would have been better with the jalapeño honey.