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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 12 servings |
||
| Calories 343 | ||
| Calories from Fat 154 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.1g | 26% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 58mg | 19% | |
| Sodium 493mg | 20% | |
| Potassium 141mg | 4% | |
| Total Carbohydrate 44.9g | 14% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 21.0g | ||
| Protein 4.5g | 8% | |
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Famous Dave’s Cornbread With Jalapeno Honey Glaze
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
1
CORNBREAD:.2
Mix first 6 ingredients in bowl (cornmeal through cayenne pepper).3
Mix next 6 ingredients in a different large bowl (milk through honey).4
All at once, add the dry mix to the wet. Mix gently; there should be no lumps, but don’t over mix.5
Fold in the mayonnaise.6
Let rest covered in the refrigerator for 30 minutes or up to overnight.7
Preheat oven to 400°F8
Spoon cold batter into greased muffin tins (9), a cast-iron skillet (9 or 10-inch), or a 9x13-inch pan.9
Bake 25-30 minutes (until knife inserted in center comes out clean and the top is golden brown).10
Drizzle warm cornbread with jalapeno honey glaze.11
GLAZE:.12
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.13
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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Browse similar recipes by category
- Course > Breads > Quick Breads
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: AndreaVT96
On Sep 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.
From: sugarpea
On Feb 21, 2006
Outstanding and decadent cornbread, lovecookin #2. The store I stopped in at didn't have the 9oz cake mixes, just the regular 18oz mixes. I divided one of those in half so I've got cake mix on hand for the next batch, and there will be more of this cornbread. Dh thinks it would be great at Christmas. I mixed the mayonnaise with the other liquids, baked in a ten inch iron skillet in 25 minutes, and took your suggestion to use just 1/2 the glaze recipe. Next time I'll use the entire thing-I think it helps make and keep the cornbread moist.
From: Dreamgoddess
On Apr 27, 2006
I honestly couldn't decide if I was eating cornbread or cake. Regardless, this was scrumptious! I baked this in two small cast iron skillets so I could omit the cayenne for my smaller children. I added the cayenne for my son and myself. The bread was sweet and spicy, just a wonderful combination of flavors. Thanks for sharing the recipe!
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