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.

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.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

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.

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.

Originally Answered: What are the black spots in cornmeal? They are a dark part of the kernel that sometimes gets ground up with the rest of the corn. Nothing to be concerned about.

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

Baking mixes can generally be used past their expiration date, but they may not perform as well as they would if they were fresh. Over time, the ingredients in the mix can lose their potency, leading to a change in flavor, texture, and overall quality of the baked goods.

All-purpose flour reacts with the other ingredients to give the corn muffins structure. White sugar adds subtle sweetness. Of course, you can adjust the amount depending on how sweet you like your corn muffins. Baking powder acts as a leavener and helps your corn muffins rise.

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.

How to jazz up boxed cornbread mix? ›

To personalize the cornbread, the box also features this tip: Mix in 1 cup shredded Cheddar, 1 (4-ounce) drained can chopped green chiles, and 1/4 teaspoon cayenne before baking for a zesty spin.

In contrast to the dryer, less-sweet nature of Southern cornbread, Northern cornbread is much more cakey and sweet. Indeed, colonial Americans made their cornbread with molasses to sweeten it. Also, Northern cornbread sometimes uses milk rather than buttermilk.

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.

Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.

In fact, you can substitute sour cream for milk almost anytime the recipe calls for less than a cup of milk. One of the most common ingredients to use milk with is potatoes. Spuds love dairy, so if a recipe calls for milk, sour cream almost always works in its place.

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.

It tastes like cake, and no surprise since sugar is the very first ingredient over flour or corn meal. It would be so-so for eating alone but it's NOT meant for any sort of savory recipe. Other cornbread mixes are much better tasting.

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.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it.