Famous Dave Cornbread With Jalapeno Honey Glaze
Ingredients
- 1/4 cup Sue Bee® Honey
- 1 cup yellow cornmeal
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 (9 ounce) package yellow cake mix
- 1 cup stone-ground cornmeal
- 1/8 teaspoon cayenne pepper
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 tablespoon mayonnaise
GLAZE
- 2 tablespoons Sue Bee® Honey
- 1/2 cup butter
- 3 tablespoons red bell peppers
- 1 large jalapeno pepper
- 1/8 teaspoon cayenne pepper
Directions
CORNBREAD
- Mix the yellow cornmeal, brown sugar, salt, baking powder, yellow cake mix, stone-ground cornmeal and cayenne pepper in bowl.
- Mix the Sue Bee® honey, eggs, oil, buttermilk and milk in a large bowl.
- 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 9×13-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 Sue Bee® honey 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.
