Cornbread Bundt Cake
This is the first in a forthcoming collection. The pretty shape makes a lovely presentation on the dinner table. Also a great gift idea for individuals who love savory cakes. Easy to bake. Easy to decorate. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings Prep Time
8servings 30minutes
Cook Time
25minutes
Servings Prep Time
8servings 30minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In medium sized bowl, combine cornmeal mix, flour, corn muffin mix, and sugar (if using). Stir until smooth and pourable. Small lumps okay. Set aside.
  3. Grease or spray a standard bundt pan with vegetable oil. Place in hot oven for 5 minutes to warm oil. It does not have to get sizzling hot.
  4. Wear an oven mitt or use a thick towel to remove HOT bundt pan from HOT oven. Stir batter. Pour batter into bundt pan. It will fill only half of it.
  5. Reduce oven to 375. Bake 20 to 25 minutes OR until knife inserted in center comes out clean and cornbread is golden brown. Watch carefully to prevent burning.
  6. Use a rubber spatula to loosen sides and around tube. Place plate on top. Flip over. Cornbread cake should fall out easily. If not, tap the bottom until it does.
  7. Slice and serve hot. Superb slathered with butter, honey, or maple syrup.