Famous Dave Cornbread With Jalapeno Honey Glaze


  • 1/4 cup Sue Bee® Honey
  • 1 cup yellow cornmeal
  • 2 tablespoons light brown sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 (9 ounce) package yellow cake mix
  • 1 cup stone-ground cornmeal
  • 1/8 teaspoon cayenne pepper
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1 tablespoon mayonnaise


  • 2 tablespoons Sue Bee® Honey
  • 1/2 cup butter
  • 3 tablespoons red bell peppers
  • 1 large jalapeno pepper
  • 1/8 teaspoon cayenne pepper



  • Mix the yellow cornmeal, brown sugar, salt, baking powder, yellow cake mix, stone-ground cornmeal and cayenne pepper in bowl.
  • Mix the Sue Bee® honey, eggs, oil, buttermilk and milk in a large bowl.
  • All at once, add the dry mix to the wet. Mix gently; there should be no lumps, but don't 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 cold batter into greased muffin tins (9), a cast-iron skillet (9 or 10-inch), or a 9×13-inch pan.
  • Bake 25-30 minutes until knife inserted in center comes out clean and the top is golden brown.
  • Drizzle warm cornbread with jalapeno honey glaze.


  • 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.
  • Remove from heat and spoon over cornbread. This mixture may be stored covered in the refrigerator up to 1 week. Reheat before using.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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