Famous Dave's Corn Bread with Honey Jalapeno Glaze

By á-47

Ingredients

• 1 cup yellow cornmeal
• 1 cup stone ground cornmeal
• 1 (9 oz) pkg. yellow cake mix
• 2 tea. baking powder
• 1 tea. salt
• 1/8 tea. cayenne
• 1/2 cup milk
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 2 eggs, beaten
• 2 Tbsp. brown sugar
• 2 Tbsp. honey
• 1 Tbsp. mayonnaise
• JALAPENO HONEY GLAZE
• 1/2 cup butter
• 1 large jalapeno, seeded, finely diced
• 3 Tbsp. red bell pepper, finely diced
• 1/4 cup honey
• 1/8 tea. cayenne

Preparation

Step 1

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 lumps, but do not over mix. Fold in the mayonnaise.

Let rest, covered, in the refrigerator for 30 minutes or up to overnight.

Preheat oven to 400 degrees. Spoon the cold batter into a greased muffin tin or cast iron skillet. Bake for 25-30 minutes or until a toothpick comes out clean and the top is golden brown.

GLAZE: heat 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 corn bread.

Glaze can be made ahead of time and stored, covered, in the refrigerator. Re-heat before serving.