Ingredients: 1 cup yellow cornmeal 1 cup stone ground cornmeal 1 (9 oz) package yellow cake mix 2 teaspoons baking powder 1 teaspoon salt 1/8 teaspoon cayenne 1/2 cup milk 1/2 cup buttermilk 1/4 cup vegetable oil 2 eggs, beaten 2 tablespoons light brown sugar 2 tablespoons honey 1 tablespoon mayonnaise ***Jalapeno Honey Glaze: *** 1/2 cup butter 1 large jalapeño pepper, seeded, finely diced 3 tablespoons red bell pepper, finely diced 1/4 cup honey 1/8 teaspoon cayenne Directions: Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently - there should be no lumps, but do not overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight. Preheat oven to 400° F. Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown. In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeño and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Famous Dave's Corn Bread. Note: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.

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