Description[]
Serves 9
Ingredients[]
- 1 cup yellow cornmeal
- 1 cup stone ground cornmeal
- 1 (9 oz) package yellow cake mix
- 2 tsp baking powder
- 1 tsp salt
- ⅛ tsp cayenne
- ½ cup milk
- ½ cup buttermilk
- ¼ cup vegetable oil
- 2 eggs, beaten
- 2 tbsp light brown sugar
- 2 tbsp honey
- 1 tbsp mayonnaise
Jalapeño honey glaze[]
- ½ cup butter
- 1 large jalapeño pepper, seeded, finely diced
- 3 tbsp red bell pepper, finely diced
- ¼ cup honey
- ⅛ tsp cayenne
Directions[]
- Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside.
- Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well.
- Add to the cornmeal mixture and mix gently - there should be no lumps, but do not overmix.
- Fold in the mayonnaise.
- Let rest, covered, in the refrigerator for 30 minutes or up to overnight.
- Preheat oven to 400°F.
- Spoon the cold batter into a greased muffin tin or a cast iron skillet.
- Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown.
Jalapeño honey glaze[]
- In the meantime, make the glaze by heating butter in a saucepan until melted.
- Stir in jalapeño and bell pepper.
- Bring to a simmer.
- Stir in honey and cayenne.
- Bring to a simmer, stirring occasionally.
- Remove from heat.
- Drizzle over Famous Dave's Corn Bread.
- Note: you can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.