Famous Dave's Corn Bread with Honey Jalapeño Glaze

Note from Cheri: Famous Dave Anderson, of Famous Dave's Ribs N' Blues shared this recipe with Fabulous Foods. The recipe is part of a collection of "Down Home" cooking in Dave's fabulous book Famous Dave's Backroads and Sidestreets (proceeds from the book benefit charity). You'll never look at Corn Bread the same way again. Click here to learn more about Famous Dave, his phenomenal rags to riches success story, and of course, more fabulous "Down Home" recipes.

1 C yellow cornmeal 1 C stone ground cornmeal 1 (9 oz.) package yellow cake mix 2 tsp. baking powder 1 tsp. salt 1/8 tsp. cayenne 1/2 C milk 1/2 C buttermilk 1/4 C vegetable oil 2 eggs, beaten 2 T light brown sugar 2 T honey 1 T mayonnaise Jalapeño Honey Glaze 1/2 C butter 1 large jalapeño pepper, seeded, finely diced 3 T red bell pepper, finely diced 1/4 C honey 1/8 tsp. cayenne

Serves 9 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° 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 jalapeño 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.