I love cornbread. If you have been to Famous Dave’s BBQ, you know exactly what I am talking about. These cornbread muffins are out of this world.
If you haven’t been, that’s okay, because you are about to experience their muffins, without ever having to leave the house. Sounds like a win to me.
I am a SUCKER when it comes to cornbread with melted honey butter on top, and there is something about those yummy muffins from Famous Dave’s that make me eat at least 5 or 6 every time I go there.
We are also sharing a honey butter recipe with you today, that pairs perfectly with these delicious muffins.
Now you can make them at home with this simple recipe.
Recipe Ingredient Notes
To make Copycat Famous Dave’s Cornbread Muffins, you will need the following ingredients:
- Cornmeal
- Flour
- Baking powder
- Salt
- Baking soda
- Eggs
- Sugar
- Butter flavored shortening
- Vanilla
- Milk
- Vegetable oil
- Honey
- Butter
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Copycat Famous Dave’s Cornbread Muffins
- Preheat oven to 400℉. Line a muffin pan with 16 liners and set aside.
- In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.
- In a separate medium bowl, cream together eggs, sugar, shortening and vanilla using an electric mixer.
- Pour the wet ingredients into the bowl with the dry ingredients and stir.
- Add in milk, vegetable oil, and honey. Mix well until batter is smooth.
- Fill each muffin cup about ¾ full and bake for 18-20 minutes (watch for the tops to turn or until golden).
- Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffin.
Tips for Baking Cornbread
- The recipe calls for muffin tin liners (cupcake liners) which we definitely recommend for this recipe. Cornbread can be a little sticky when it cooks, no matter what pan you use, or how much pam you use.
- We recommend using the liners, and not spraying each indentation with non-stick cooking spray. They still might stick to the pan, so it’s best to just play it safe and use the liners. I have tried it multiple times without and have never really had much success when I make them without the liners.
- You actually need to separate the wet from the dry for best results. The wet ingredients need to be fully incorporated. This will also lessen the chance of bumps in your batter. This also allows the muffins to all have equal flour and cornmeal distribution.
Storage Suggestions
- Counter & Refrigerator: Place rolls in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each rolls individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
- Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
Enjoy More Delicious Muffins
Whether bursting with fruit or studded with toasty nuts and chocolate chips, these muffin recipes will make it easy to start your day. Explore our comprehensive list of muffin recipes here.
- Mini Maple Pancake Muffins
- Baked Apple Fritter Muffins
- Cake Mix Blueberry Muffins
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Copycat Famous Dave’s Cornbread Muffins Recipe
Ingredients
- 1 ¾ cups cornmeal
- 1 ½ cups flour
- 2 teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 2 eggs
- ¾ cup sugar
- ¼ cup butter flavored shortening
- ½ teaspoon vanilla
- 1 cup milk
- ⅓ cup vegetable oil
- ¼ cup honey
- 4 Tablespoons butter
Instructions
- Preheat oven to 400℉. Line a muffin pan with 16 liners and set aside.
- In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.
- In a separate medium bowl, cream together eggs, sugar, shortening and vanilla using an electric mixer.
- Pour the wet ingredients into the bowl with the dry ingredients and stir.
- Add in milk, vegetable oil, and honey. Mix well until batter is smooth.
- Fill each muffin cup about ¾ full and bake for 18-20 minutes (watch for the tops to turn or until golden).
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
this was the best corn bread ever! it was my first corn bread ever.
So yummy! I threw it in a cast iron skillet and baked for 10 more minutes.
Made half of your recipe and my southern husband loved it! Yummy! Made it in cast iron skillet.
So awesome! We are glad you like it. Have a great week.
Has anyone tried this in a cast iron muffin pan? I’m wondering if I will still need the muffin cups?
Went so well with the ribs left over from Sunday barbacue. Most excellent mffins
I am getting ready to try this since I have taken over cooking in the house. A couple have mentioned Cast Iron skillets… What size and I also see adding 10 minutes. I will try both this weekend since I will be making some Jambalaya to go with it.
This recipe is spot on, delicioso!!!!
What is butter flavored shortening? Can I use butter?
Butter flavored Crisco.
Excellant recipe. I think this is much more moist and flavorful than what I was looking for. I will definitely be making this again.
Great recipe, far improvement over FD.
Keep up the good work
You mentioned below:
We are also sharing a honey butter recipe with you today, that pairs perfectly with these delicious muffins.
I don’t see a honey butter recipe anywhere on the page? Can you please link?
Honey Butter
½ cup butter softened
¼ teaspoon vanilla
1 egg yolk
1 cup honey
Directions:
Whip butter, add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1 ½ cups.
Can I make this batter a day ahead and store in the fridge?
No problem. Mix the batter, cover the bowl with plastic wrap and refrigerate it overnight. The next morning, scoop the batter and bake the muffins!
This recipe it was great but I wonder if you could use corn flour in place of cornmeal? Has anyone done this?
I have never made an actual cornbread, but I am about to try. Can a can of creamed corn be added into this recipe? I really like having actual corn in the bread. If so, would any other ingredients need to be adjusted? Thank you.
We haven’t made it by adding in creamed corn. You might have to experiment with that.
can I refriderate this batter overnight then bake in the morning so the muffins are ready for lunch? store covered ? In a ziploc?
I’ve made this recipe so many times now. Its absolutely wonderful! We put in in the bowl with chili, soup or just with a big hunk of butter on top.
My mother made southwestern style cornbread for years that was always loved by everyone but me. But this one, its sweet moist and oh so yummy!
Just made these again – they disappeared in minutes! 🤤 Seriously the BEST cornbread muffins EVER! So moist and flavorful, my family absolutely devours them every time. Thanks for sharing this gem of a recipe! ⭐⭐⭐⭐⭐
I’m allergic to honey. Can I substitute agave?
We haven’t tried it with agave but I don’t see why it wouldn’t work
No measurements excited for no reason
Hi Bobbie – if you keep scrolling down the page you’ll find the recipe card with all of the measurements and instructions. You can also click on the “jump to recipe” button at the top of the post and it will take you right there
Are we using salted butter or unsalted butter and i’m sorry i didn’t see the recipe for the honey butter topping for the muffins?
You can use either salted or unsalted butter for these as the butter is for the topping. For the honey butter topping you just mix the listen measurement of honey and butter together and brush over the cooked cornbread muffins
How long can I refrigerate the batter and the honey butter if I wanted to save it for later?
can I use something besides butter flavored Crisco
You can use butter or margarine however the results might differ slightly. I’ve made these with butter and they’re great!
Love the taste but mine turned out kind of dry. Any thoughts to help me figure out what I may have done wrong? Plz & ty!
If you want to not use the muffin cup liners and have the beautiful crust on the exterior of each muffin you you need to do a layer of butter in each cup, add flour, tip pan to make sure you get nice coverage then dump out the excess (tap on the bottom of the pan gently a couple times to make sure you don’t have too much.) And Voila, no muffin liners needed, they’ll fall out of the pan with a beautiful crust.
Great tip!