This Sweet Cornbread Muffins recipe is a copycat of Famous Dave’s cornbread muffins that we all love so much.
Ben and I have an addiction for barbecue. One of our favorites (when you combine taste, price and availability of sweet tea) is Famous Dave’s. Although it’s a chain, we love it. Now that we have moved to the desert of California, the closest Famous Dave’s restaurant is about 45 minutes, as the natives here say, “down the hill.”
Not only do we love the BBQ from Famous Dave’s, but we also crave their cornbread muffins that are served with every dish. A little tip a friend gave me… when you are seated, ask if you can have your muffin right away. They’ll gladly bring you one, and then “surprise!” you’ll still get another with your meal. Bonus cornbread muffin = my kind of treat!
Now that I don’t have Famous Dave’s at the tip of my fingers, I set out to find a recipe I could make at home. I found one recipe floating many different forums and tried it out. Eeek! It was really gritty, yet the flavor was sufficient! I figured the rocks chipping my teeth were from the stone-ground cornmeal called for in the recipe. Ben even said “this is hurting my teeth!” Yikes!
Since the flavor was spot-on, I decided to just try the recipe again but using only regular yellow cornmeal and no stone-ground cornmeal. I also added half a can of whole kernel corn (will use a whole can next time). The result? Fabulous! And, our teeth didn’t hurt!
The trick to keeping these moist is to not over-bake them. Also, if it is just the two of you like it is in our household (well, two and a half) then you can freeze the leftovers in a freezer bag, then microwave later for 20 – 30 seconds per muffin.
Try these with my favorite slow cooker pulled pork recipe.
Sweet Cornbread Muffins
- 2 cups yellow cornmeal
- 1 9oz package yellow cake mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 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 miracle whip light
- 14 ounce can whole kernel corn well drained
- Whisk together cornmeal, cake mix, baking powder, salt, and cayenne in a bowl, set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in another bowl and mix well. Add to the cornmeal mixture and gently stir – there should be no lumps, but do not over mix. Fold in the miracle whip and canned corn.
- Let rest, covered, in the refrigerator for 30 minutes or overnight.
- When ready to bake, preheat the oven to 400˚F. Line cupcake pan with liners. Scoop the batter into the cupcake liners, filling about 2/3 full.
- Bake for 15-20 minutes or until a cake tester comes out clean and the top is golden brown.