Copycat Famous Dave's Cornbread Muffins Recipe (2024)

FAQs

What are the ingredients in Famous Dave's cornbread? ›

Sugar, Yellow Corn Meal, Bleached Wheat Flour, Palm Oil, Salt, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Dextrose, Not More than 2% Silicon Dioxide Added to Prevent Caking. Contains Wheat and Their Derivatives.

Prepare the cornbread mix according to package instructions, and add two tablespoons of sour cream, stirring well to incorporate it into the batter. If your cornbread mix uses oil as a fat, substitute an equal amount of melted butter or bacon grease for the oil.

You can simply stir 2 tablespoons honey into your cornbread batter to add a touch of sweetness. But things get even better when you add your favorite fruit. For a citrusy flavor, stir the zest and juice of 1 orange or 2 lemons or limes into the batter.

Preheat The Oven And Prep The pan

First, preheat your oven to 375°F (190°C) to get it nice and hot before you even begin making the cornbread muffin batter. Next, grease a 12-cup muffin pan with butter or spray it with nonstick cooking spray to prevent the muffins from sticking.

Famous Dave's uses the prestigious Creekstone Farms for their brisket. The meat is hand selected, responsibly raised, and never frozen. The ribs at Famous Dave's come a butcher in Minnesota who selects the racks specifically for Famous Dave's.

Sugar, Yellow Corn Meal, Bleached Wheat Flour, Palm Oil, Wheat Starch, Salt, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Dextrose, Soy Lecithin, Xanthan Gum, Not More than 2% Silicon Dioxide Added to Prevent Caking.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

As the batter bakes, the carbon dioxide produced by the baking powder makes bubbles in the batter. The bubbles are trapped by the surrounding structure of the batter, mainly supported by proteins in the flour and eggs. Butter the muffin pan or line it with paper muffin cups. Preheat the oven to 425 degrees Fahrenheit.

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

What does baking soda do to cornbread? ›

It makes the batter rise a bit so your cornbread will be light and a little fluffy. If you omit some sort of leavening agent, and baking soda is just one kind, your finished cornbread after baking will be about an inch high, and shall we say, pretty dense.

I also prefer to add in a teaspoon of baking powder for extra 'lift'. It doesn't come out cake-y, just slightly more fluffier than regular cornbread. Cornbread can be on the crumbly side… this one isn't like that at all. However, for a denser cornbread, leave out the baking powder.

Avoid over-mixing the batter.

Cornbread batter should still be lumpy when you put it in the oven. If you are mixing it until it's smooth like cake batter, that could be the cause of your crumbly cornbread! Stop blending as soon as all the ingredients are mixed together.

Use cast iron

Cast iron works best because it gets hot and stays hot, helping your cornbread to cook evenly and giving it that tasty crispy, golden-brown crust you know and love.

The Best Way to Store Muffins

Let them cool for no more than five-to-10 minutes in the pan, then transfer them to a wire rack to finish cooling completely. STEP TWO: Line an airtight storage container with paper towels. The paper towels will act like a “sponge,” absorbing the moisture the muffins emit as they age.

A: it is a sweeter cornbread, they do have additional ingredients you can add in to make it more savory- like cheddar cheese. These are delicious! A: The posted ingredients list sugar as the number one ingredient, so I would say it is a sweet cornbread.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

No. This product is not gluten free as it lists 1 ingredient that contains gluten and 1 ingredient that could contain gluten depending on the source.