Famous Daves Cornbread With Jalapeno Honey Glaze Recipes

FAMOUS DAVE'S CORN BREAD WITH HONEY JALAPEñO GLAZE RECIPE

Steps:

• In a large bowl, combine yellow cornmeal, stone ground cornmeal, cake mix, baking powder, salt and cayenne. Mix well. Set aside.
• In another bowl, combine milk, buttermilk, oil, eggs, brown sugar and honey. Mix well.
• Add milk mixture to cornmeal mixture. Mix gently - there should be no lumps - but do not overmix.
• When mixed, fold in mayonnaise.
• Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes or up to overnight.
• Preheat oven to 400°F.
• Spoon cold batter into a greased muffin tin or cast iron skillet.
• Bake for 25 - 30 minutes, or until a cake tester comes out clean and top is golden brown.
• Drizzle with Famous Dave's Jalapeño Honey Glaze and serve.

FAMOUS DAVE'S CORN BREAD WITH HONEY JALAPENO GLAZE

Steps:

• 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 degrees 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. In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeno 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. cook's notes You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.

FAMOUS DAVE'S CORNBREAD WITH JALAPENO HONEY GLAZE

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.