I had one of these at a dinner the other day,  they were great.  Does anyone have a copycat recipe book? 

 Famous Dave's Cornbread Muffins

http://www.fabulousfoods.com/recipes/breads/quick/famdavecrnbrd.html

 

Brianschef Michelle 

Thanks- I never would have thought cake mix!  I'll make these this weekend, and report- the one I had was dense and gritty and delicious-

Michelle, you are a gem. 

 Glad I could help.  : )   I think the glaze is very interesting....

Brianschef Michelle 

 Not quite like Famous Dave's, but good- I made a double batch with a full size cake mix, made a 13 by 9 pan and 12 muffins- I  made it without the cayenne and glaze, the kids and I had with butter and honey, dh had with butter and hot sauce.  Gave 4 muffins to the neighbors, bread to my mom and dad, and we are having it again with syrup and butter for dinner.  I will make it again, would be good to bring a double batch to a potluck.  

 So is it a sweet cornbread(more like a cake)or savory?   I like the idea of the glaze and will give it a try soon.  We are gearing up for vacation next month and I am using all the fresh foods I can before we go.  But a good pan of cornbread works for me anytime!  lol  We like to take it and cut in half and butter each side, then lay it buttered side down in a medium hot pan and warm it thru, letting the cornbread get nice and brown.  Then we serve it with either plain yogurt or sour cream drizzled with real maple syrup.  YUM!

Brianschef Michelle 

This is sweeter- I would make the muffins to try the skillet warming, I think the cake might fall apart too much.  It is very good.

 

The use of cakes mixes to make commercial breads is pretty common these days - people expect them to be sweet and restaurants and bakeries are happy to oblige.  One lady that works in a store bakery told me that all their muffins start out as white cake mixes, then blueberries are added for blueberry muffins, etc.  Makes you want to dig out your old-fasioned, not-too-sweet muffin recipes, don't it??  Liz

 Exactly!!  I am a savory and salty food person not so fond of sweet things or todays overly sweet things.  When I eat pie I want a nice tart cherry or tart apple, I dont frost my cakes or donuts, and would rather have my pudding as a condiment on my unfrosted cake.  I think todays society has overloaded themsoelves on sugars, they were meant to flavor not overpower the foods.  Most recipes from the old cookbooks call for less sugar in almost everything that is why I hang on to them.

And that is why we use real maple syrups, demerara sugar, sea salt, etc.  We control the sugar intake.  Well I do, Brian just hovers with his large spoon....  lol 

Brianschef Michelle