I am a huge corn bread fan and nobody does it better than Famous Dave’s. I recreated this recipe using my new oven and it came out amazing! I recommend doubling the recipe because everyone is going to eat them up in a flash. You can prepare the glaze ahead of time and store it in a sealed container, in the refrigerator. Re-heat before serving.
1 cup stone ground cornmeal
1 cup yellow cornmeal
1 (9-oz) package yellow cake mix
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons baking powder
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
Jalapeno Honey Glaze:
1/2 cup butter
1 large jalapeno pepper, seeded, finely diced
2 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne
Combine the stone ground and yellow cornmeal, yellow cake mix, baking powder, cayenne pepper and salt in a bowl, set aside. In another bowl, add milk, buttermilk, oil, eggs, brown sugar and honey and mix well. Add the liquid mixture to the cornmeal mixture and mix lightly until no lumps, but do not overmix. Fold in the mayonnaise.
Cover and place in the refrigerator for at least 30 minutes.
Preheat oven to 400° F. Spoon the cold batter into a prepared muffin tin. Bake for 25 – 30 minutes or until a fork comes out clean and the tops are golden brown. While it is baking, 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. While stirring, return to a simmer. Remove from heat. Drizzle over the corn bread.