Famous Dave’s Cornbread

If you want an incredible, moist, fluffy cornbread, you’ve got to try Famous Dave Anderson’s recipe. He claims it’s even better than his corn muffins that are served at his Famous Dave’s restaurants. I agree!

Famous Dave’s Cornbread

This is the best cornbread, ever, and why wouldn’t it be – one of the ingredients is cake. Yep, plain old Jiffy Yellow Cake Mix. Obviously, this isn’t your typical old cornbread and obviously this might very well offend those who are hardcore traditionalists – but when it’s this good, who cares?

If I can’t get a hold of Jiffy, I just buy whatever cake mix is the least “fancy” and the cheapest. I try to avoid the ones that already have eggs and/or pudding in the contents. And what I don’t use I put in a Ziploc and put back for the next batch.

Famous Dave’s Cornbread

Dave Anderson serves his cornbread with whipped honey butter – I like to give a nod to the muffins he serves at his Famous Dave’s Restaurant and top it with the Jalapeno Honey Glaze I adapted from his cookbook, Back Roads and Side Streets.

I bake this cornbread in an 8 x 8 pan because that’s what I have and it turns out beautifully, as you can see. Don’t worry about making this even if your family is small – the leftovers are still moist even days later.

I served this most recently with my Not Your Father’s Root Beer & Bourbon Glazed Ham, but it would be good with any barbecued item. Just a quick tip for you: when you bring items containing flour or cornmeal into your home, freeze for 3 days before putting it in your cupboard.

Famous Dave’s Cornbread

Famous Dave's Buttermilk Corn Bread

  • Servings: 9
  • Time: 45 min
  • Difficulty: easy
  • Print

  • 2/3 cups flour
  • 2/3 cups Jiffy Yellow Cake Mix*
  • 2/3 cups yellow corn meal
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup oil
  • 1  egg, beaten
  • 1/3 cup Hellman’s mayonnaise
  • either Honey Butter or Jalapeno Honey Glaze, below

Preheat oven to 400 degrees F. Grease a 9 x 9 or an 8 x 8 pan with butter or spray.

In a medium-sized bowl, mix together the flour, cake mix, corn meal, baking powder and salt.

In a small bowl, add the egg and beat, then add buttermilk, oil and mayonnaise and mix to blend together.

Pour the wet ingredients into dry mixture and lightly blend together… do not over mix …blend just enough until the dry ingredients are wet.

Pour into greased cake pan and then bake for 20 to 25 minutes until top is lightly golden brown and the center is somewhat firm. A knife, when inserted, should come out clean.

Serve warm with Honey Butter or Jalapeno Honey Glaze

* If you can’t find Jiffy Yellow Cake Mix…use the cheapest possible… they seem to work better for cornbread!

Honey Butter (if using)

  • 1/4 cup  clover honey
  • 1/2 cup  soft butter

Whip somewhat soft room temperature butter with honey. Immediately after removing from oven brush the top with Honey Butter and serve the rest with the cornbread.

Jalapeno Honey Glaze (if using)

  • 1/2 cup butter
  • 1 to 1 1/2 tablespoons finely minced jalapeno
  • 1 to 1 1/2 tablespoons finely minced red bell pepper
  • 1/8 teaspoon cayenne
  • 1/4 cup honey

Heat butter in a small saucepan until melted. Stir in the peppers and bring to a simmer. Add cayenne and honey and cook for about five minutes, stirring now and then, until peppers are softened but still retain a bright color.

Remove from heat and brush over the warm cornbread. A few minutes later, repeat. Serve any remainder along with the cornbread.

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I’ll be sharing this recipe at Fiesta Friday, hosted this week by Petra @ Food Eat Love and Lina @ Lin’s Recipes. Click on the links to visit! 🙂

37 thoughts on “Famous Dave’s Cornbread”

  1. The last time I made corn bread it was a terribly dry and sad affair. Since then I haven’t tried again. Your corn bread looks amazing and fluffy and honey butter, yum! 🙂 Happy FF!

  2. The cornbread looks so moist and soft! The jalapeno honey glaze sounds so exciting….A sweet glaze yet with a kick! Can’t wait to bite into itxD..The addition of cake mix sure does sound new to me, but I guess that’s the magic 🙂 Thanks for sharing this awesome recipe at the Fiesta Friday party! 🙂 Always a pleasure to go through your posts😊

    1. Lina, thanks so much! Yes the cake mix is weird, especially since I don’t usually use cake mixes, but I trust Famous Dave! 🙂 I DO think cake mixes have come a LONG way since I grew up in the 70’s, but I have such a deep seated distrust of them I still don’t use them…

  3. Cornbread made with a cake mix? I’m in for sure! This looks and sounds absolutely amazing!!!! I’m not sure I could stop from eating the whole thing at once.

  4. The cornbread looks gorgeous Mollie- I don’t know why I never include them in my meals, especially with chili? Those ingredients sound unusual and amazing, can’t wait to give it a try.

    1. Loretta, it would be fantastic with chili. I’m kind of the same way about cornbread or any bread for that matter! I was raised in the midwest where a meal wasn’t complete without a slice of white bread on the side, but I never got in the habit of eating bread with meals. I guess I always thought it was a little extra work and extra carbs…but in this case the work (and carbs) are worth it!

  5. OK, I’m totally intrigued by the recipe Mollie! cake mix and mayonnaise!! two things I’ve never put in cornbread! But it sounds awesome– and that glaze makes it so pretty!! Is is really spicy?? Should I cut back on the jalapenos for us?? Sounds perfect with that ham!! You are amazing! xox

  6. Good cornbread is a gem of a find. I used to live in town that had a Famous Dave’s and loved the place! Your glaze looks fantastic on this cornbread. Definitely going to try this one out.

    1. I’ve always liked Famous Dave’s. We live in the Twin Cities and I think that was his second restaurant, so I’m glad to see he’s spread so far. As far as bbq, I’ve always thought they did a great job…but I always thought the muffins stole the show! 🙂

  7. Does the cake mix make this overly sweet? That would be my concern, as I love cornbread but don’t care for it if it’s too sweet. Just wondering. Although I suppose one could add some shredded sharp cheddar and that might offset too much sweetness. Regardless, this looks delicious! Thanks for sharing. Seems like a good summer picnic dish.

    1. Yes, it IS sweet – and quite cake-like and very moist. It feels “light” and almost delicate. Which is why I (a Northerner) probably like it. I think sharp cheese would be amazing in this and now I’m going to have to try out your idea!

    1. I do love the honey butter – I stuck with the glaze this time but almost made the honey butter as well! Of course honey butter is really great with a good whole wheat roll, too. Or probably any bread now that I think about it! *trying not to think about it coz it’s very late here, lol*

      🙂

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