Famous Daves Cornbread with Jalapeno Honey Glaze
Indulge in the perfect balance of sweet, savory, and spicy with this Famous Dave’s Cornbread with Jalapeño Honey Glaze recipe! This irresistible cornbread features a moist and tender crumb thanks to a mix of yellow cornmeal, creamy whole milk, and melted butter, complemented by a touch of sweetness from honey and sugar. The addition of diced jalapeños adds a pop of heat, making every bite memorable. What truly sets this dish apart is the luscious jalapeño honey glaze, a buttery, aromatic drizzle that takes the flavor to the next level. Ready in just 40 minutes, this crowd-pleasing recipe is ideal for everything from barbecue feasts to cozy weeknight dinners. Serve it warm and watch it disappear! Perfect for cornbread lovers looking for a bold twist.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 0.33 cup Unsalted butter, melted
- 1 large Egg
- 2 tablespoons Honey
- 1 medium Jalapeño, finely diced
- 4 tablespoons Honey (for glaze)
- 2 tablespoons Unsalted butter (for glaze)
- 1 small Jalapeño, finely minced (for glaze)
Instructions
Preheat your oven to 400°F (204°C) and lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the milk, melted butter, egg, and 2 tablespoons of honey. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Fold in the finely diced jalapeño into the batter.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake for 20-25 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
While the cornbread is baking, prepare the jalapeño honey glaze. In a small saucepan over low heat, melt 4 tablespoons of honey and 2 tablespoons of butter together. Stir in the finely minced jalapeño and simmer for 2-3 minutes until aromatic.
When the cornbread is done, remove it from the oven and allow it to cool slightly for 5 minutes.
Brush the warm jalapeño honey glaze generously over the top of the cornbread.
Slice into squares and serve warm. Enjoy!
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 400.7 g | 146% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 183.5 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 378 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
