Copycat Famous Dave's Cornbread Muffins Recipe (2024)

FAQs

What are the ingredients in famous Dave's cornbread? ›

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.

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.

you need the gluten in the flour to hold it together and also enough moisture. if it is too high in fat it will also be too tender and crumbly. i don't know what ingredients you are using but you could try using a higher protein flour if you are using a cake flour or soft southern flour such as white lilly.

As the batter bakes, the carbon dioxide produced by the baking powder makes bubbles in the batter. The bubbles are trapped by the surrounding structure of the batter, mainly supported by proteins in the flour and eggs. Butter the muffin pan or line it with paper muffin cups.

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

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.

For those who don't like their cornbread to be "crumbly," member Jeremy Joseph suggests adding one additional egg white and only two teaspoons of baking powder. Some members had success with substituting alternative flours for the white flour, such as Bob's Red Mill 1-to-1 Baking Flour.

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.

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.

Why does my corn muffin taste bitter? ›

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

Some batters are very high in sugar, which can caramelize against a paper wrapper (or a metal pan, for that matter) and stick, while others are simply very delicate in texture. Batters that are relatively low in fat also tend to stick more than higher fat recipes.

Set the batter aside for 10 to 15 minutes.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start.

When I was researching muffin recipes for #weeknightbakingbook, I discovered that muffins dome really well when first baked at a high temperature like 425 (F). Doing so encourages the baking powder in the batter to react faster, causing the muffins to rise more quickly in the oven.

Cover and refrigerate overnight (or for as little as 1 hour if you want to make the cornbread right now). Preheat the oven to 375°F. Coat a 10-inch cast-iron skillet or 9 by 5-inch loaf pan with the 1 1⁄2 teaspoons butter.

Sugar, Yellow Corn Meal, Wheat Flour, Palm Oil, Jalapeno Pepper, Salt, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Wheat Starch, Green Bell Pepper Powder, Xanthan Gum, Soy Lecithin, Not More than 2% Silicon Dioxide Added to Prevent Caking.

No. This product is not gluten free as it lists 1 ingredient that contains gluten and 1 ingredient that could contain gluten depending on the source.

Regularly eating whole-grain corn has been linked to a lower risk of certain chronic diseases, such as heart disease and type 2 diabetes, and may help support digestive health. Cornmeal also delivers vitamins and minerals including phosphorus, magnesium, potassium, selenium, and thiamin.