Famous Dave’s Cornbread With Jalapeno Honey Glaze |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is BY FAR the best cornbread I have ever had. I got it from a special section of the Minnesota Monthly Magazine a few years back. I had a lot of the glaze left over, so you can easily make 1/2 of the glaze recipe and have enough. I made cornbread in a 9x13 inch pan and it was fully cooked in 25 minutes, which would lead me to believe that cooking time for the muffin tins may need to be reduced (I recommend checking after 15-18 minutes). Enjoy! Ingredients:
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 |
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°F
8. 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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