Famous Dave’s Cornbread With Jalapeno Honey Glaze

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 cup yellow cornmeal
• 1 cup stone-ground cornmeal
• 1 (9 ounce) package yellow cake mix (jiffy makes this size)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 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
• 1/2 cup butter
• 1 large jalapeno pepper, seeded and cut into 1/8-inch dice
• 3 tablespoons red bell peppers, seeded and cut into 1/8-inch dice
• 1/4 cup honey
• 1/8 teaspoon cayenne pepper

Recipe

• 1 cornbread:.
• 2 mix first 6 ingredients in bowl (cornmeal through cayenne pepper).
• 3 mix next 6 ingredients in a different large bowl (milk through honey).
• 4 all at once, add the dry mix to the wet. mix gently; there should be no lumps, but don’t over mix.
• 5 fold in the mayonnaise.
• 6 let rest covered in the refrigerator for 30 minutes or up to overnight.
• 7 preheat oven to 400°f
• 8 spoon cold batter into greased muffin tins (9), a cast-iron skillet (9 or 10-inch), or a 9x13-inch pan.
• 9 bake 25-30 minutes (until knife inserted in center comes out clean and the top is golden brown).
• 10 drizzle warm cornbread with jalapeno honey glaze.
• 11 glaze:.
• 12 heat butter in a small saucepan until melted. stir in the peppers. bring to a simmer. add the homey and cayenne. bring to a simmer and cook 5 minutes, stirring occasionally. peppers should be soft but retain their brilliant color.
• 13 remove from heat and spoon over cornbread. this mixture may be stored covered in the refrigerator up to 1 week. reheat before using.