Famous Dave’s Cornbread

The lightest, sweetest, fluffiest cornbread with a honey jalapeno glaze. To die for!

If you want an incredible, moist, fluffy cornbread, you’ve got to try Famous Dave Anderson’s recipe for his Famous Dave’s Cornbread. 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
Famous Dave’s Cornbread

Famous Dave’s Cornbread 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
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 my Famous Dave’s Cornbread with the Jalapeno Honey Glaze I adapted from his cookbook, Back Roads and Side Streets.

I bake Famous Dave’s Cornbread cornbread in an 8 x 8 pan because that’s what I have and it turns out beautifully, as you can see, even though the original recipe says to use a 9 x 9. Don’t worry about making this even if your family is small – the leftovers are still moist even days later.

I served Famous Dave’s Cornbread 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 Cornbread


Famous Dave’s Cornbread

Famous Dave's Cornbread

This is a light, fluffy, moist and beautiful cornbread topped with a jalapeno glaze, just like the restaurant uses.

  • Author: Dave Anderson
  • Total Time: 45 minutes
  • Yield: 9 servings


  • 2/3 cups flour
  • 2/3 cups Jiffy Yellow Cake Mix*
  • 2/3 cups yellow cornmeal
  • 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

Honey Butter (if using)

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

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


For the cornbread:

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, cornmeal, baking powder, and salt.

In a small bowl, add the egg, brown sugar 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!

For the Honey 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.

For the Jalapeno Honey Glaze:

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.


This recipe works fine in an 8×8″ pan.


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! 🙂

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