Editor’s Note (October 11, 2018): Updated photo (top) is the first recipe baked in my new Lodge Cast Iron Fluted Cake Pan. Instruction includes steps for baking in both aluminum and cast iron bundt pans.
This bundt cake makes a pretty presentation on the dinner table and a great gift idea for individuals who prefer savory cakes. Very easy to make.
If desired, make my Homemade White Cornbread (no sugar). Season with bacon drippings or cracklings. After making the batter, follow instructions below to make a cornbread bundt cake.
Decorate by filling center with a small bowl of glazed meatballs, chicken nuggets, shredded barbecue, cooked collards, veggies, salad, etc.
A big THANK YOU to Lodge Manufacturing for two complimentary cast iron flute pans. A wonderful replacement for the scratchy aluminum bundt pan purchased from a family member a few years ago for $5.
I plan to keep my scratchy pan because it reminds me of when creative ideas stirred again… after a long dry season.
Enjoy the recipe!
Cornbread Bundt Cake
The pretty shape makes a lovely presentation on the dinner table and a great gift idea for individuals who prefer savory cakes. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
In medium sized bowl, combine cornmeal mix, flour, corn muffin mix, and sugar (if using), eggs, and buttermilk. Stir until smooth and pourable. Small lumps okay. Set aside.
Grease a CAST IRON fluted bundt pan with vegetable oil (better than cooking spray). Place in hot oven for 5 minutes to warm oil.
Grease or spray a 6-cup ALUMINUM bundt pan with vegetable oil. Place in hot oven for 5 minutes to warm oil.
Wear an oven mitt or use a thick towel to remove HOT bundt pan from HOT oven. Stir batter. Pour (or spoon) batter into bundt pan. It will not fill pan.
Reduce oven to 325 for CAST IRON fluted cake pan. Bake 30 to 35 minutes OR until knife inserted in center comes out clean and cornbread is golden brown on top. See recipe notes for more helpful baking in cast iron tips.
Reduce oven to 350 for ALUMINUM bundt pan. Bake 25 to 30 minutes OR until knife inserted in center comes out clean and cornbread is golden brown on top.
Rest 10 minutes before turning out on a plate.
Superb slathered with butter, honey, or maple syrup.
How to substitute 1 cup of all-purpose flour for 1 cup of self-rising flour...
1 cup of all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Sift together in a medium sized bowl. Use 1/2 cup for this recipe. Store remainder in a zippered bag. Refrigerate until ready to use.