FAMOUS DAVE'S CORN BREAD WITH HONEY JALAPENO GLAZE
Source: Famous Dave's Backroads & Sidestreets by Dave Anderson
Servings: 9

1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 oz.) package yellow cake mix
2 tsp. baking powder
1 tsp. salt
1/8 tsp. cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tbsp light brown sugar
2 tbsp honey
1 tbsp mayonnaise
JALAPENO HONEY GLAZE:
1/2 cup butter
1 large jalapeņo pepper, seeded, finely diced
3 tbsp red bell pepper, finely diced
1/4 cup honey
1/8 tsp. 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 overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight.

Preheat oven to 400 degrees 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.