Famous Dave's is famous for their food, and particularly, their Cornbread Muffins. Well, I have good new for you. Here is the recipe for the most famous and amazing Famous Dave's Cornbread Muffins. They taste better than the real deal, and you can enjoy them in the comforts of your own home.
Give me all the cornbreads. I am a carb person. I can seriously feel myself getting angry if I don’t get my daily dose of carbs. The girl needs her carbs.
I especially need my cornbread. If you have been to Famous Dave’s BBQ, you know exactly what I am talking about. These cornbread muffins are out of this world.
If you haven’t been, that’s okay, because you are about to experience their muffins, without ever having to leave the house. Sounds like a win to me.
I am a SUCKER when it comes to cornbread with melted honey butter on top, and there is something about those yummy muffins from Famous Dave’s that make me eat at least 5 or 6 every time I go there.
We are also sharing a honey butter recipe with you today, that pairs perfectly with these delicious muffins.
Now you can make them at home with this simple recipe.
tips for baking cornbread
Cornbread can be intimidating, but don’t let it be. It’s not very often you see cornmeal come up in your ingredients list, but I promise you, you can do this, and these will turn out perfectly.
-The recipe calls for muffin tin liners (cupcake liners) which we definitely recommend for this recipe. Cornbread can be a little sticky when it cooks, no matter what pan you use, or how much pam you use.
We recommend using the liners, and not spraying each indentation with non-stick cooking spray. They still might stick to the pan, so it’s best to just play it safe and use the liners.
I have tried it multiple times without and have never really had much success when I make them without the liners.
-When cookie recipes tell me to separate the dry from the wet, I’ll be honest, I usually never listen because why dirty another bowl, when they will all be mixed together anyway?
Well for this recipe… you actually need to separate the wet from the dry for best results. The wet ingredients need to be fully incorporated. This will also lessen the chance of bumps in your batter.
This also allows the muffins to all have equal flour and cornmeal distribution.
We definitely recommend separating the wet from the dry with this recipe. (You’ll probably never hear me say that again, because I hate dirtying and extra dish).
make them whole wheat
If you are looking for a healthier alternative, you could also switch out the all-purpose flour for whole wheat flour. I prefer the taste of the all-purpose, but wheat flour would work just as well.
The texture also might be a little different. Start with less whole wheat flour, then add more as needed for desired thickness.
need something to serve your cornbread with?
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
looking for more copycat restaurant ideas?
- Copycat Animal Style Fries from In-n-Out
- KFC Copycat Cole Slaw
- Blaze Restaurant White Top Pizza
- Dairy Queen Blizzard Copycat
- Disneyland’s Sweet Cornbread
Serves: 16
Copycat Famous Dave’s Cornbread Muffins Recipe
5 from 3 votes
Here is the recipe for the most famous and amazing Famous Dave's Cornbread Muffins. They taste better than the real deal, and you can enjoy them in the comforts of your own home.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Ingredients
- 1¾ cups cornmeal
- 1½ cups flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 2 eggs
- ¾ cup sugar
- ¼ cup butter flavored shortening
- ½ teaspoon vanilla
- 1 cup milk
- ⅓ cup vegetable oil
- ¼ cup honey
- 4 Tablespoons butter
Instructions
Preheat oven to 400 degrees. Line a muffin pan with 16 liners and set aside.
In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.
In a separate medium bowl, cream together eggs, sugar, shortening and vanilla using an electric mixer.
Pour the wet ingredients into the bowl with the dry ingredients and stir.
Add in milk, vegetable oil, and honey. Mix well until batter is smooth.
Fill each muffin cup about 3/4 full and bake for 18-20 minutes (watch for the tops to turn or until golden).
Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffin.
Notes
- We recommend using the liners, and not spraying each indentation with non-stick cooking spray. They still might stick to the pan, so it’s best to just play it safe and use the liners.
Nutrition
Calories: 272 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 30 mg · Sodium: 220 mg · Potassium: 100 mg · Fiber: 2 g · Sugar: 15 g · Vitamin A: 142 IU · Vitamin C: 1 mg · Calcium: 54 mg · Iron: 1 mg
Equipment
Large Bowl
Medium Bowl
Muffin Tin
16 cupcake liners
Recipe Details
Course: Side Dish
Cuisine: American
Slightly adapted from Eat Cake For Dinner
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Join The Discussion
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kevin says:
this was the best corn bread ever! it was my first corn bread ever.
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Tanya Young says:
So yummy! I threw it in a cast iron skillet and baked for 10 more minutes.
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Aileen says:
Made half of your recipe and my southern husband loved it! Yummy! Made it in cast iron skillet.
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Cyd says:
So awesome! We are glad you like it. Have a great week.
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A.Inglethorpe says:
Has anyone tried this in a cast iron muffin pan? I’m wondering if I will still need the muffin cups?
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Will says:
Went so well with the ribs left over from Sunday barbacue. Most excellent mffins
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Rick says:
I am getting ready to try this since I have taken over cooking in the house. A couple have mentioned Cast Iron skillets... What size and I also see adding 10 minutes. I will try both this weekend since I will be making some Jambalaya to go with it.
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Nidama says:
This recipe is spot on, delicioso!!!!
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Kim says:
What is butter flavored shortening? Can I use butter?
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Momma Cyd says:
Butter flavored Crisco.
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Kent E. says:
Excellant recipe. I think this is much more moist and flavorful than what I was looking for. I will definitely be making this again.
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Ron Burg says:
Great recipe, far improvement over FD.Keep up the good work
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Kelly F. says:
You mentioned below:We are also sharing a honey butter recipe with you today, that pairs perfectly with these delicious muffins.I don't see a honey butter recipe anywhere on the page? Can you please link?
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Momma Cyd says:
Honey Butter½ cup butter softened¼ teaspoon vanilla1 egg yolk1 cup honeyDirections:Whip butter, add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1 ½ cups.
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Drina says:
Can I make this batter a day ahead and store in the fridge?
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Momma Cyd says:
No problem. Mix the batter, cover the bowl with plastic wrap and refrigerate it overnight. The next morning, scoop the batter and bake the muffins!
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Dani says:
This recipe it was great but I wonder if you could use corn flour in place of cornmeal? Has anyone done this?
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Melissa says:
I have never made an actual cornbread, but I am about to try. Can a can of creamed corn be added into this recipe? I really like having actual corn in the bread. If so, would any other ingredients need to be adjusted? Thank you.
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Momma Cyd says:
We haven't made it by adding in creamed corn. You might have to experiment with that.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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