Famous Dave’s Cornbread Muffins (copycat recipe)

Moist and full of flavor, these corn muffins are the best I’ve made! Really good with a drizzle of two of honey. Super good with ham and beans, too. I wanted to serve them warm from the oven, so I assembled the three components ahead: 1) the dry ingredients, 2) creamed ingredient (that I stored in the fridge), 3) wet ingredients (that also went into the fridge. Then, about 30-35 minutes before serving, I preheated the oven, combined the ingredients and baked the muffins. There are several variations of Famous Dave’s recipe on the internet, this is the one I used. 

 

Famous Dave’s Cornbread Muffins (copycat recipe)   Yield: 14 to 16 muffins

Dry Ingredients:

1 3/4 cups cornmeal

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

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Creamed Ingredients:

3/4 cup granulated sugar

1/4 cup butter flavored Crisco® shortening

2 eggs

1/2 teaspoon vanilla

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Wet Ingredients:

1 cup milk

1/3 cup vegetable oil

1/4 cup honey

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Later Addition: 4 tablespoons butter

1. Preheat oven to 400 degrees. Line a muffin pan with 14 to16 liners and set aside.

2. Dry Ingredients: In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.

3. Creamed Ingredients: In a separate medium bowl, cream together sugar, shortening, eggs, and vanilla using an electric mixer.
   
   
   
4. Pour the creamed ingredients into the bowl with the dry ingredients and stir.

5. Wet Ingredients: Add in milk, vegetable oil, and honey. Mix well until batter is combined; it will still be a little lumpy but avoid overmixing. 
   
   
   
6. Fill each muffin cup about 3/4 full and bake for 18 to 20 minutes; tops should be  golden and slightly browned. 

7. Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffins.


Recipe without photos . . . Famous Dave’s Cornbread Muffins (copycat recipe)   Yield: 14 to 16 muffins

Dry Ingredients:

1 3/4 cups cornmeal

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

-----

Creamed Ingredients:

3/4 cup granulated sugar

1/4 cup butter flavored Crisco® shortening

2 eggs

1/2 teaspoon vanilla

------

Wet Ingredients:

1 cup milk

1/3 cup vegetable oil

1/4 cup honey

------

Later Addition: 4 tablespoons butter

1. Preheat oven to 400 degrees. Line a muffin pan with 14 to16 liners and set aside.

2. Dry Ingredients: In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.

3. Creamed Ingredients: In a separate medium bowl, cream together sugar, shortening, eggs, and vanilla using an electric mixer.

4. Pour the creamed ingredients into the bowl with the dry ingredients and stir.

5. Wet Ingredients: Add in milk, vegetable oil, and honey. Mix well until batter is combined; it will still be a little lumpy but avoid overmixing. 
6. Fill each muffin cup about 3/4 full and bake for 18 to 20 minutes; tops should be  golden and slightly browned. 

7. Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffins.