Copycat Famous Dave's Cornbread Muffins Recipe (2024)

FAQs

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

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.

Change The Fat

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.

Cornbread FAQ

Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Served with a Corn Bread Muffin (260 Cal).

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

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.

Baking powder acts as a leavener and helps your corn muffins rise. Just a bit of salt enhances the flavor of your corn muffins. A whole egg adds richness, moisture, and flavor. Also, it works with the flour to add structure.

Put in an extra egg yolk.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.

Sour Cream can be substituted for milk in cornbread but will need to be thinned. I recommend using 75% sour cream and 25% water. Sour Cream will also change the taste of the cornbread and will add a slight tangy flavor which can be counteracted by using a small amount of vanilla extract.

You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined. You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.

Can I use heavy whipping cream instead of milk for Jiffy cornbread? ›

1 box jiffy cornbread mix. 1 egg 1/3 cup heavy cream (replaces the milk called for on the box) 1/4 cup honey 1/4 cup marshmallow fluff Whisk together as box requires. Bake @ 400 degrees for 18-20 mins.

Before You Begin: Preheat oven to 400 degrees F for corn bread, 425 degrees F for muffins. Prepare baking pan by lightly greasing or spraying with non-stick cooking spray.

Famous Dave's Corn Bread Muffin (1 Serving) contains 40g total carbs, 38g net carbs, 10g fat, 4g protein, and 260 calories.

Famous Dave's Corn Bread Mix (1 serving) contains 33g total carbs, 32g net carbs, 4.5g fat, 2g protein, and 170 calories.

The package lists out the following ingredients: yellow cornmeal, enriched wheat flour, cane sugar, corn flour, leavening agents, and sea salt. Noticeably, cornmeal is first, meaning it's the most prevalent ingredient. The instructions have you add 2 eggs, 1 cup milk, and 1/3 cup vegetable oil, blend, and bake.

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.

Ingredients. WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.