Famous Daves Cornbread With Jalapeno Honey Glaze Recipes

Steps:

• CORNBREAD:.
• Mix first 6 ingredients in bowl (cornmeal through cayenne pepper).
• Mix next 6 ingredients in a different large bowl (milk through honey).
• 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 9x13-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 homey 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.

Steps:

• Preheat oven to 400 degrees. Line a muffin pan with 16 liners and set aside.
• In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.
• In a separate medium bowl, cream together eggs, sugar, shortening and vanilla using an electric mixer.
• Pour the wet ingredients into the bowl with the dry ingredients and stir.
• Add in milk, vegetable oil, and honey. Mix well until batter is smooth.
• Fill each muffin cup about 3/4 full and bake for 18-20 minutes (watch for the tops to turn or until golden).
• Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffin.