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Famous Dave's Corn Muffins

By Todd Wilbur


Score: 3.33. Votes: 3
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Each entree at this popular barbecue joint is served with one of these delicious, freshly baked corn muffins that I believe is the best I've ever had. They're cakey and perfectly sweet with just the right amount of cornmeal. Some of the secrets to making great corn muffins like these are found in restaurant founder Dave Anderson's cookbook. His recipe for corn muffins includes a small box of yellow cake mix and the addition of stone ground cornmeal. However, I found that the cake mix made the muffins taste too much like yellow cake, so I opted for a completely scratch recipe with elements borrowed from my clone recipe for Duncan Hines Yellow Cake Mix. And since stone ground cornmeal is difficult to find, we can run regular cornmeal through a food processor for 5 minutes to pulverize many of the granules to powder. After baking 120 muffins over several days and making a few other adjustments to the cookbook recipe, I can now share with you this original Top Secret Recipe that will produce a dozen corn muffins that taste just like the restaurant version.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1 3/4 cups cornmeal
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup shortening
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whole milk
  • 1/4 cup buttermilk
  • 1/3 cup oil
  • 3 tablespoons honey
  • Do This
    • Restaurant/Brand
      Famous Dave's
    • Instructions

      1. Preheat oven to 400 degrees F.

      2. Grind cornmeal at high speed in a food processor for 5 minutes or until some of it has become flour. Pour all of the ground cornmeal into a large bowl with flour, baking powder, salt, and baking soda and mix.  

      3. Use an electric mixer on medium speed to cream together eggs, sugar, shortening and vanilla.

      4. Pour wet ingredients into the dry stuff. Add the remaining ingredients and mix well with an electric mixer on high speed until the batter is smooth.

      5. Line a 12-cup muffin pan with paper muffin cups. Fill each muffin cup with batter, then bake the muffins for  20 to 25 minutes or until brown.

      Makes 1 dozen.

Reviews
Average rating:

Score: 3.33. Votes: 3
Rating of votes (3)
5
 
 
0 customers
4
 
 
2 customers
3
 
 
0 customers
2
 
 
1 customers
1
 
 
0 customers
 
Melissa Shafer
May 9, 2014, 22:00

They melt in your mouth and they are almost better than the real thing. Just too crumbly

Jen
Mar 19, 2013, 22:00

Followed recipe to the T- cant say they taste anything like the real thing. Not nearly as moist and a little lighter in color. Its a decent corn bread recipe otherwise.

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