9 Reviews of Famous Dave’s Cornbread With Jalapeno Honey Glaze

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: Cats Eye

On Feb 6, 2006

Amazing!!! This is soooo good! I made it as written but it baked in a little less than 25 minutes. This cornbread is absolutely awesome! It will go very good with out BBQ's in the summer! I can't wait to make it again. I like the fact that it makes into a 13X9 pan which will feed more people. You just gotta try this!!!

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!

From: Kim in Phoenix

On Sep 3, 2006

I made this tonight and used all the glaze, baked in a 9x13 GLASS pan for about 12 minutes, and it's AWESOME!!!! I agree with your first comment - by far the best cornbread I've ever had! Thanks for posting this!

From: Julie Tremmel

On Feb 9, 2006

WOW..I love cornbread and this recipe was perfect. Thought the combination of sweet and spicy were perfectly balanced. My two boys asked for seconds. Baked the cornbread in a 13 x 9 baking dish for about 22 minutes and the bread came out tender and moist. Served with honey butter. Will be making this again real soon. Thanks for a wonderful recipe.

From: Shabby Sign Shoppe

On Oct 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.

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: kittykittygirl

On Mar 21, 2009

From: skiingpeaches

On May 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!!!