| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 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.
Ingredients
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|
Instructions
- 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.
Recipe Notes
How to substitute 1 cup of all-purpose flour for 1 cup of self-rising flour
INGREDIENTS
1 cup of all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
INSTRUCTIONS
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.