Cornbread Bundt Cake is cornbread baked in a Bundt pan. Crusty outside. Moist inside. Makes a lovely presentation on the dinner table. Also, a nice gift idea for individuals who prefer savory cakes.
EDITOR’S NOTE (April 9, 2022): Changed recipe by decreasing eggs from two to one large egg. Cornbread is moist and tastes better.
Updated recipe’s instructions.
If desired, make my Homemade White Cornbread (no sugar). Season with bacon drippings or cracklings. After making the batter, follow instructions below to make my Cornbread Bundt Cake.
To make a lovely presentation, fill center with a small bowl of glazed meatballs, chicken nuggets, shredded barbecue, cooked collards, veggies, salad, etc.
My old scratchy pan is a priceless treasure.
Reminds me of when creative ideas returned to me… after a long dry season.
INTERESTING BACK STORY
There was a time when my blog was super stagnant. Zero progress. I prayed for creative ideas. The first flash of inspiration was to bake cornbread in a Bundt pan.
My budget was super tight. I needed a bundt pan. A family member sold me a used Bundt pan for $5 and I could afford to pay.
Although the pan was dented and scratchy, I was glad to have it and used it immediately to make this Cornbread Bundt Cake.
I posted a photo on social media with a link to the recipe on this blog.
Blog traffic increased dramatically and so did the comments on a variety of other recipes.
My food blog began to thrive and was soon monetized. Thank You Jesus!
NEW CAST IRON LODGE FLUTED CAKE PANS
In 2018, I was blessed with two complimentary top-of-the line cast iron fluted cake pans from Lodge Manufacturing.
Grease this cast iron pan with shortening to keep cornbread from sticking and to thoroughly bake crust. Vegetable oil is not heavy enough and will cause cornbread to stick to the pan.
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Cornbread Bundt Cake
- 1 cup self-rising white cornmeal mix
- 1/2 cup self-rising flour, sifted See recipe notes for all-purpose flour.
- 1/4 cup corn muffin mix
- 2 tablespoons sugar (optional)
- 1 large egg, beaten
- 1-1/4 cups buttermilk
- 2 tablespoons vegetable oil for cast iron bundt pan. Vegetable oil cooking spray for aluminum bundt pan.
- Preheat oven to 400 degrees.
- In medium sized bowl, combine cornmeal mix, flour, corn muffin mix, and sugar (if using), one beaten egg, 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.