Sounds like a good reason to me! Yum
I am looking for a good corn bread recipe. I gave tried a lot and can’t find what we are looking for. We like the sweeter one like that served at Famous Dave’s Restaurant. The boxed Jiffy mix is good but it has trans fats so I prefer to make it myself.
Does anyone have a recipe that is sweet and tastes like the boxed Jiffy mix or Famous Dave’s, and doesn’t use lard/shortening/trans fats?
Sorry, can't help you on the cornbread.
I use Miracle Maize that I buy at Kroger. I buy the sweet. It reminds me of Famous Dave’s.
Only ingredients in it are Wheat Flour, Cornmeal, Sugar, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt.
http://www.littlecrowfoods.com/front.asp
I’m not sure about the trans fats (will check the next time I go to the grocery store), but the best cornbread mix I’ve come across is Marie Callender’s. Slightly sweet, but not overly so, rises higher and is fluffier than Jiffy.
http://allrecipes.com/recipe/golden-sweet-cornbread/
Any cornbread recipe can be made sweeter by the addition of extra sugar.
FAMOUS DAVE RECIPES
BBQ SAUCE/ food.com
2 slices hickory smoked bacon (thick cut strips)
3 cup chopped vidalias or other sweet onion
¼ cup water
¾ cup peach schnapps
½ cup baking raisins
1 large jalapeno, finely diced
2 garlic cloves , minced cup aged alessi balsamic vinegar
¼ cup chopped sweet apple
¼ cup frozen tangerine juice concentrate
¼ cup frozen pineapple concentrate
3 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 ¼ cups dark corn syrup
1 (12 ounce) can tomato paste
½ cup packed light brown sugar
½ cup Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons chili powder
1 teaspoon maggi seasoning
1 teaspoon salt
½ teaspoon crushed red pepper flakes
¼ teaspoon fresh coarse ground black pepper
1 teaspoon cayenne
¼ cup Kahlua
1 teaspoon liquid smoke
Directions: Fry bacon crisp. Drain, reserving tablespoon drippings. Use bacon for another purpose. Fry the onions in the reserve drippings on medium high heat until caramelized or dark golden brown. Don’t burn.
Reduce heat to medium low. Deglaze pan with water. Stir in the Peach Schnapps, raisins, jalapeño and garlic. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon and lime juice.11Process until puréed and return to the saucepan. Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi seasoning, salt, red pepper flakes, black pepper and cayenne.
Mix well Bring to a low boil, under medium heat, stirring frequently. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.Remove from heat. Stir in Kahlúa and liquid smoke. Store, covered, in refrigerator.
Famous Dave’s Corn Bread with Honey Jalapeno Glaze
created by fabulousfoods.com
1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounces) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
Jalapeño Honey Glaze:
1/2 cup butter
1 large jalapeño pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne
Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the Cornmeal mixture and mix gently - there should be no lumps, but do not 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 the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown.
In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeno and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Famous Dave’s Corn Bread.
Note: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.