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My husband lives for BBQ. Seriously. If he could find a way to eat it 3 meals a day/7 days a week… he would. Famous Daves is his top choice, but he would even settle for Fat Jacks (who has an all you can eat chicken dinner on Sunday nights…)
Miss Sarah and I go along for a few reasons:
- we have gift cards
- we are on email/text coupon updates
- they have yummy bread pudding and great muffins
That all being said… we wanted to make our own version of their muffins and scoped the internet for what was out there. EVERY recipe I found has Jalopeno Jelly in the honey glaze and I know that isn’t right. Miss Sarah would NOT be sneaking them off our plates if they were spicey.
This recipe does use a cake mix…and a honey butter glaze on the top. I personally think the cake mix helps make it a taller, less dense muffin. I hope you like it as much as my testers do!
Copy Cat Famous Dave’s Corn Bread Muffins
- 1 cup yellow cornmeal
- 1 cup stone ground cornmeal
- 1 (9-ounce) package yellow cake mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup buttermilk – we have this often as we have been making butter from Heavy Cream!
- 1/4 cup vegetable oil
- 2 eggs, beaten
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 1 tablespoon mayonnaise
Mix yellow cornmeal, stone-ground cornmeal, cake mix, baking powder, and salt in bowl with a whisk. Combine milk, buttermilk, oil, eggs, brown sugar and honey in another bowl. Mix well. Add to cornmeal mixture and mix gently. There should be no lumps, but do not overmix. (over mixing will create unsighly “tunnels” in your finished product). Fold in the mayonnaise. Cover and chill in the refrigerator overnight.
Preheat oven to 400 degrees. Spoon cold batter into your paper lined muffin tin. Bake 25-30 minutes and the top is golden brown. Drizzle with the honey glaze. (melt a 1/2 cup butter and stir in 1/4 cup honey).