Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Yellow cornmeal

  2. 1 cup 62g / 2 1/5oz Stone ground cornmeal

  3. 1 Yellow cake mix - (9 oz)

  4. 2 teaspoons 10ml Baking powder

  5. 1 teaspoon 5ml Salt

  6. 1/2 cup 118ml Milk

  7. 1/2 cup 118ml Buttermilk

  8. 1/4 cup 59ml Vegetable oil

  9. 2 Eggs - beaten

  10. 2 tablespoons 30ml Light brown sugar

  11. 2 tablespoons 30ml Honey

  12. 1 tablespoon 15ml Mayonnaise Jalapeño Honey Glaze

  13. 1/2 cup 99g / 3 1/2oz Butter

  14. 1 cup 146g / 5.1oz Jalapeño pepper - seeded - finely diced (large)

  15. 3 tablespoons 45ml Red bell pepper - finely diced

  16. 1/4 cup 59ml Honey

  17. 1/8 teaspoon 0.6ml Cayenne

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside. Combine milk, buttermilk, and 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 over-mix. Fold in the mayonnaise Let rest, covered, in the refrigerator for 30 minutes or up to overnight. Preheat oven to 400F. 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. 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.


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