Give me all the cornbreads. I am a carb person. I can seriously feel myself getting angry if I don’t get my daily dose of carbs. The girl needs her carbs.
I especially need my 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.
tips for baking cornbread
Cornbread can be intimidating, but don’t let it be. It’s not very often you see cornmeal come up in your ingredients list, but I promise you, you can do this, and these will turn out perfectly.
-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.
-When cookie recipes tell me to separate the dry from the wet, I’ll be honest, I usually never listen because why dirty another bowl, when they will all be mixed together anyway?
Well for this recipe… 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.
We definitely recommend separating the wet from the dry with this recipe. (You’ll probably never hear me say that again, because I hate dirtying and extra dish).
make them whole wheat
If you are looking for a healthier alternative, you could also switch out the all-purpose flour for whole wheat flour. I prefer the taste of the all-purpose, but wheat flour would work just as well.
The texture also might be a little different. Start with less whole wheat flour, then add more as needed for desired thickness.
need something to serve your cornbread with?
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
looking for more copycat restaurant ideas?
- Copycat Animal Style Fries from In-n-Out
- KFC Copycat Cole Slaw
- Blaze Restaurant White Top Pizza
- Dairy Queen Blizzard Copycat
Copycat Famous Dave’s Cornbread Muffins Recipe
- 1¾ cups cornmeal
- 1½ cups flour
- 2 teaspoons 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
- Preheat oven to 400 degrees. 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 3/4 full and bake for 18-20 minutes (watch for the tops to turn or until golden).
- 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.
- Large Bowl
- Medium Bowl
- Muffin Tin
- 16 cupcake liners
Slightly adapted from Eat Cake For Dinner
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