Famous Dave's Corn Bread Recipe: Two Delicious Variations

Famous Dave's Corn Bread Recipe: Two Delicious Variations

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Macaroni and Cheesecake Famous Dave's Sweet Corn Bread Muffins
Macaroni and Cheesecake Famous Dave's Sweet Corn Bread Muffins from macaroniandcheesecake.blogspot.com

Corn bread is a classic American staple that is perfect for any meal. Whether it’s for breakfast, lunch, or dinner, this sweet and savory bread is sure to satisfy your taste buds. And when it comes to corn bread, Famous Dave’s has one of the best recipes around. With its fluffy texture and sweet honey flavor, this corn bread is sure to become a favorite in your household. In this article, we’ll be sharing two different variations of Famous Dave’s corn bread recipe that you can try at home.

Ingredients:

For the basic recipe:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup honey

For the jalapeno and cheddar variation:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup honey
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup shredded cheddar cheese
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Instructions:

Basic recipe:

  1. Preheat oven to 400°F. Grease an 8-inch square baking pan.
  2. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together milk, eggs, melted butter, and honey.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool in the pan for 5 minutes before slicing and serving.

Jalapeno and cheddar variation:

  1. Preheat oven to 400°F. Grease an 8-inch square baking pan.
  2. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together milk, eggs, melted butter, and honey.
  4. Stir in diced jalapeno and shredded cheddar cheese.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined.
  6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 5 minutes before slicing and serving.

Nutritional Information:

For one serving of the basic recipe:

  • Calories: 225
  • Total fat: 8g
  • Saturated fat: 4.5g
  • Cholesterol: 60mg
  • Sodium: 280mg
  • Total carbohydrates: 34g
  • Dietary fiber: 1g
  • Sugars: 14g
  • Protein: 5g

For one serving of the jalapeno and cheddar variation:

  • Calories: 255
  • Total fat: 10g
  • Saturated fat: 5.5g
  • Cholesterol: 65mg
  • Sodium: 340mg
  • Total carbohydrates: 35g
  • Dietary fiber: 1g
  • Sugars: 14g
  • Protein: 6g

Cooking Time:

20-25 minutes

Equipment:

  • 8-inch square baking pan
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons

Serving Suggestions:

These corn bread variations are perfect as a side dish for any meal. Serve them warm with a pat of butter or honey on top. They also make a great addition to any breakfast or brunch spread.

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Variations:

  • For a sweeter corn bread, try adding more honey or brown sugar to the batter.
  • For a spicier corn bread, add more diced jalapeno or a pinch of cayenne pepper.
  • For a healthier option, try using whole wheat flour instead of all-purpose flour.

Substitutions:

  • If you don’t have honey, you can use maple syrup or agave nectar instead.
  • If you don’t have unsalted butter, you can use salted butter and omit the additional salt in the recipe.
  • If you don’t have milk, you can use buttermilk or a non-dairy milk like almond milk.

Storage:

Store any leftover corn bread in an airtight container at room temperature for up to 3 days. You can also freeze the corn bread for up to 3 months. To reheat, simply wrap the corn bread in foil and bake in a 350°F oven for 10-15 minutes.

Tips:

  • Be sure not to overmix the batter, as this can lead to a tough and chewy corn bread.
  • If you want a more golden and crispy crust, bake the corn bread at a higher temperature (around 425°F) for the first 10 minutes, then reduce the temperature to 400°F for the remaining baking time.
  • If you’re making the jalapeno and cheddar variation, be sure to remove the seeds from the jalapeno to reduce the heat level.

Notes:

This recipe makes enough for 6-8 servings, depending on how large you slice the pieces.

Frequently Asked Questions:

Can I use a different type of cheese for the jalapeno and cheddar variation?

Yes! Feel free to use any type of cheese that you like. Pepper jack, Colby jack, or even feta would be great options.

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Can I make this recipe gluten-free?

Yes! Simply use a gluten-free all-purpose flour blend instead of regular flour. You may also need to add an additional egg or some xanthan gum to help the batter bind together.

Can I make this recipe vegan?

Yes! Use a non-dairy milk and substitute the eggs with a flax egg or applesauce. You may also need to adjust the baking time slightly.

Personal Thoughts:

Famous Dave’s corn bread recipe is truly one of the best out there. It’s so easy to make and the addition of honey gives it the perfect amount of sweetness. The jalapeno and cheddar variation is also delicious, with just the right amount of heat and cheesy goodness. I love serving this corn bread with a big bowl of chili or as a side to a BBQ feast. I hope you give these recipes a try and enjoy them as much as I do!

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