Famous Dave Cornbread With Jalapeno Honey Glaze
  1. 1/4 cup Sue BeeĀ® Honey
  2. 1 cup yellow cornmeal
  3. 2 tablespoons light brown sugar
  4. 1 teaspoon salt
  5. 2 teaspoons baking powder
  6. 1 (9 ounce) package yellow cake mix
  7. 1 cup stone-ground cornmeal
  8. 1/8 teaspoon cayenne pepper
  9. 2 eggs
  10. 1/4 cup vegetable oil
  11. 1/2 cup buttermilk
  12. 1/2 cup milk
  13. 1 tablespoon mayonnaise
  1. 2 tablespoons Sue BeeĀ® Honey
  2. 1/2 cup butter
  3. 3 tablespoons red bell peppers
  4. 1 large jalapeno pepper
  5. 1/8 teaspoon cayenne pepper
  1. Mix the yellow cornmeal, brown sugar, salt, baking powder, yellow cake mix, stone-ground cornmeal and cayenne pepper in bowl.
  2. Mix the Sue Bee Honey, eggs, oil, buttermilk and milk in a large bowl.
  3. All at once, add the dry mix to the wet. Mix gently; there should be no lumps, but don't over mix.
  4. Fold in the mayonnaise.
  5. Let rest covered in the refrigerator for 30 minutes or up to overnight.
  6. Preheat oven to 400 F
  7. Spoon cold batter into greased muffin tins (9), a cast-iron skillet (9 or 10-inch), or a 9x13-inch pan.
  8. Bake 25-30 minutes until knife inserted in center comes out clean and the top is golden brown.
  9. Drizzle warm cornbread with jalapeno honey glaze.
  1. Heat butter in a small saucepan until melted. Stir in the peppers. Bring to a simmer. Add the Sue Bee Honey and cayenne. Bring to a simmer and cook 5 minutes, stirring occasionally. Peppers should be soft but retain their brilliant color.
  2. Remove from heat and spoon over cornbread. This mixture may be stored covered in the refrigerator up to 1 week. Reheat before using.
Sue Bee Honey http://www.suebee.com/