Copycat Famous Dave’s Corn Bread with Honey Jalapeno Glaze

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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.

Serves 8-10

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Bread Baking: Sweet Corn Yeast Bread

Ah, fall. The squirrel-like part of my personality wants to pack away foods for winter. That's great when I'm canning tomatoes or pickling peppers or freezing vegetables, but it's not great when I overbuy and don't get around to using things as soon as I should.

In this case, my nemesis was fresh corn. Knowing that corn season is just about over, I bought way more than I needed.

Corn starts getting old faster than almost anything else. Picked fresh and cooked soon, it's amazingly good. After few days, it's just okay. Another day or two, and it's time to get creative.

I cut the corn off the cob then "milked" the cobs to get all the juice, then started looking at my food processor...maybe it would take care of the texture problems that exist with corn that's a bit over the hill? Perfect! And of course, I decided to make bread.

While this bread has plenty of corn in it, this isn't your grandmother's cornbread. It's a lightly sweet yeasted bread with a subtle corn flavor that begs for butter. This bread is soft, moist, and sandwich-worthy. I love the smell of baking bread all by itself, but this one was particularly enticing, with the added scent of roasting corn as the bread started browning towards the end of baking time.

Note: When using the food processor, you need to be careful not to overprocess the dough. Process for a minute, then check the dough's consistency and temperature. If it feels warm to the touch, let it rest for a few minutes to cool, then process for another 30 seconds, and check again. It needs to be properly elastic, but it's possible to overknead with a food processor, so don't be tempted to keep going after it's done.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She most recently launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.

1 1/2 cups fresh corn (about 3 small cobs)2 1/2 teaspoons (1 package) instant yeast1 1/2 teaspoons kosher salt1 tablespoon sugar13 1/2 ounces (about 2 1/2 cups) bread flour2 tablespoons unsalted butterOlive oil for greasing bowlCornmeal for dusting

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