This cornbread bundt cake recipe is easy to make and always a fabulous addition to the dinner table. Serve it up with your next meal and enjoy!
Making cornbread in a bundt pan is a great way to make your side dish look presentable and easier to slice and serve. No more digging it out of a baking dish when you can simply slice and place it on a plate.
This 6 ingredient bundt pan cornbread is an easy side dish perfect for any meal. Made in a way that it's sweet, savory, moist, and packed with whole corn kernels in every bite, this cornbread is delicious.
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🥘 Ingredients
- Jiffy cornbread mix
- Sour cream
- Whole kernel corn
- Creamed corn
- Large eggs
- Melted butter
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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- Mixing Bowl
- Whisk
- Measuring Cups
- Bundt Pan
🔪 Instructions
Check out how to make cornbread bundt cake with these simple step-by-step instructions:
Preheat your oven to 350 degrees F.
Grease the inside of a 10 cup bundt pan with nonstick cooking spray or butter. Then dust it with flour to help prevent sticking.
In a large mixing bowl combine all of the ingredients with a whisk until well mixed.
Pour the batter into the prepared bundt cake pan and place it into the oven.
Bake for about 50 minutes or until a toothpick can be inserted and come out clean (or with just a few moist crumbs).
Let cool in the pan for 10 minutes before flipping over onto a serving plate. Wait about another 10-20 minutes before slicing and serving.
🧾 Substitutions
Butter. If you wish to exclude butter from this recipe, you can choose to use vegetable oil or canola oil instead.
Sour cream. If desired, swap out the sour cream for plain flavored Greek yogurt. This will give you the same results but make the cornbread just slightly healthier.
🍴 Recipe Tips
If desired, instead of making this Jiffy cornbread in bundt pan recipe, you can swap out the Jiffy mixes for a larger box of cornbread (like Krusteaz). Try to find a box or bag of cornbread mix that adds up to the combined size of 2 boxes of Jiffy.
You can make this cake in a larger baking dish (9x13) bake for about 40 minutes at 350 degrees F and test with a toothpick to check for doneness.
To grease and flour your bundt pan, rub the inside well with softened butter and then sprinkle flour inside. I used 1 tablespoon softened butter and about 2 tablespoon flour. Dust it around until it is well coated and then flip the pan upside down to tap out the excess flour. I recommend doing this over a clean kitchen sink because it makes the cleanup much easier.
💭 FAQs
Homemade cornbread can last about 2 days at room temperature if stored in an airtight container or up to 1 week in the fridge. I recommend keeping this cornbread in the fridge when not being eaten and then just reheating before serving.
Cornbread goes great with anything from baked potatoes and chili to an oven-roasted chicken or turkey. There are so many great possibilities and options for serving up this tasty side dish that you can serve it up with just about any comforting meal or holiday feast.
You should allow cornbread about 10-30 minutes to cool from the moment it comes out of the oven. This allows the bread to finish the cooking process and begin to cool which means the soft center can hold up better against the blade of your knife and your slice is less likely to crumble.
More great recipes to check out soon
- Jiffy Cornbread With Cake Mix
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- Banana Cornbread
- Sausage and Apple Stuffed Acorn Squash
- Jiffy Jalapeno Cornbread
- Sheet Pan Chicken, Brussel Sprouts and Potatoes
- Turkey Tamales
📖 Recipe
Cornbread Bundt Cake
Ingredients
- 2 boxes (8.5oz) jiffy corn muffin mix ($1.04)
- 1 cup sour cream ($0.46)
- 1 can (14.5oz) whole kernel corn, drained ($0.50)
- 1 can (14.75oz) creamed corn ($0.50)
- 3 large eggs ($0.24)
- ½ cup melted butter or vegetable oil ($0.75)
Instructions
- Preheat your oven to 350 degrees F.
- Grease the inside of a 10 cup bundt pan with nonstick cooking spray or butter. Then dust it with flour to help prevent sticking.
- In a large mixing bowl comine all of the ingredients with a whisk until well mixed.
- Pour the batter into the prepared bundt cake pan and place it into the oven.
- Bake for about 50 minutes or until a toothpick can be inserted and come out clean (or with just a few moist crumbs).
- Let cool in the pan for 10 minutes before flipping over onto a serving plate. Wait about another 10-20 minutes before slicing and serving.
Notes
- Butter can be replaced by vegetable oil or canola oil if desired.
- Swap out sour cream for plain unflavored Greek yogurt.
- Different pan size. You can make this cake in a larger baking dish (9x13) bake for about 40 minutes at 350 degrees F and test with a toothpick to check for doneness.
- How to grease bundt pan. Grease the inside of the bundt pan by rubbing it with softened butter and then dusting with flour. Turn the pan around to coat the insides well and then flip over the kitchen sink and tap the bottom of the pan to release excess flour.
- Storage. This cornbread can last 2 days at room temperature or up to 1 week in the fridge. keep it in an airtight cor well covered container.
- Cooling. Allow the cornbread to cool for 10-30 minutes after baking before slicing and serving. This helps to finish the cooking process and makes it easier to get cleaner slices that aren't crumbling apart.
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