Email to Teresa Johnson      

Recipe Categories: techgoddess's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY COOKIES CROCKPOT DESSERTS DipsandSpreads FISHandSEAFOOD GROUNDBEEF MARINADES MeatlessEntrees PASTA PORK POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Cornbread with Honey Jalapeno Glaze




Source of Recipe


"Famous Dave's Backroads and Sidestreets", by Dave Anderson


List of Ingredients




Cornbread Ingredients:

1 C yellow cornmeal
1 C stone ground cornmeal
1 (9 oz.) package yellow cake mix
2 tsp. baking powder
1 tsp. salt
1/8 tsp. cayenne
1/2 C milk
1/2 C buttermilk
1/4 C vegetable oil
2 eggs, beaten
2 T light brown sugar
2 T honey
1 T mayonnaise

Jalapeno Honey Glaze:

1/2 C butter
1 large jalapeno pepper, seeded, finely diced
3 T red bell pepper, finely diced
1/4 C honey
1/8 tsp. cayenne

Recipe



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° 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 jalapeño 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.

Note: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.

Serves 9.