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!
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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.
We love cornbread around here and while we usually opt for Jiffy Cornbread With Cake Mix or Jiffy Jalapeno Cornbread, this bundt pan cornbread is perfect for holidays and gatherings thanks to its sweet and savory flavor and unique presentation.
Serve some Cornbread Bundt Cake up with your meal and watch how fast it disappears.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"I made this last year for a work Christmas Party and will be making it again for Thanksgiving. It is absolutely delicious. Everyone gobbled it up. Moist, sweet but not too sweet, golden brown on the outside, fluffy. I strongly recommend this. Instead of flour, I used "Bakers Choice" as well as butter to grease the pan, and it worked great. Also - don't skimp on the butter - it really makes the dish."
- Lauren
💛 Why You'll Love This Recipe
- Minimal ingredients. This 6 ingredient bundt pan cornbread is an easy side dish perfect for any meal.
- Cornbread with corn. This cornbread is delicious and made in a way that it's sweet, savory, moist, and packed with whole corn kernels in every bite.
- Easy prep. Just mix everything together in a bowl before adding to a bundt pan and baking to perfection. This is a simple side dish that hardly takes any time to prep.
🛒 Ingredients
Jiffy cornbread mix- You will need the boxes of Jiffy corn muffin mix, but do not prepare the cornbread as directed on the box. We only want the dry cornbread mix from the inside.
If you have more Jiffy boxes on hand, use them up in our Jiffy Banana Cornbread or Cornbread Tamale Pie.
Whole kernel corn- Use a can of whole kernel corn (drained) for added crisp corn in every slice.
Creamed corn- Using a can of creamed corn will give us a better corn flavor and will help the bundt cake stay moist.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Butter. If you wish to exclude butter from this Cornbread Bundt Cake 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.
💰 Budget-Friendly Tips
Buy Store Brand Ingredients. Choosing generic sour cream, oil, and canned corn keeps costs low without affecting the flavor. Cornbread mixes taste nearly identical once baked.
Stretch Your Oil or Butter. If butter is pricey, use half butter and half oil. Both work well and help stretch pantry staples further.
Use Cans You Already Have. This recipe is great for clearing out canned corn from the cupboard. Whole kernel and creamed corn both work even if brands vary.
Pair with Low-Cost Sides. Serve Cornbread Bundt Cake with chili, baked potatoes, frozen veggies, or soup to turn this into a full, filling meal without spending more.
🥄 Instructions for Cornbread Bundt Cake
Step 1: Preheat your oven to 350 degrees F.
Step 2: Grease the inside of a 10 cup bundt pan with nonstick cooking spray or butter. Then dust it with flour to help prevent sticking.
Step 3: In a large mixing bowl combine all of the ingredients with a whisk until well mixed.
Step 4: Pour the batter into the prepared bundt cake pan and place it into the oven.
Step 5: Bake for about 50 minutes or until a toothpick can be inserted and come out clean (or with just a few moist crumbs).
Step 6: 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.
👩🏻🍳 Expert Tips
- Greasing the Pan: Coat the bundt pan well with softened butter, then dust with flour to reach every groove. Tap out the excess so the cake releases cleanly after cooling.
- No Jiffy: If you do not have Jiffy, use any cornbread mix totaling the same volume. Krusteaz and generic mixes work fine in equal amounts.
- Baking Options: A 9 by 13 inch pan also works. Bake at 350 degrees F for about 40 minutes and test with a toothpick for doneness.
❄️ Storage, Reheating & Make Ahead
Storage: Store Cornbread Bundt Cake in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.
Reheating: Warm slices in the microwave for 15 to 20 seconds or heat in a 300 degree F oven for 8 to 10 minutes to refresh texture.
Make Ahead: Bake one day in advance, let cool completely, and store covered. Wait to slice until just before serving so it stays tender.
🥗 Side Dishes or Pairing Ideas
This cornbread bundt cake pairs well with chili, baked potatoes, oven roasted chicken, pulled pork, pot roast, or a simple bowl of vegetable soup. It is also a great addition to holiday plates with turkey, ham, and mashed potatoes. For an easy weeknight meal, serve with buttered green beans or a salad.
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❓ Cornbread Bundt Cake 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 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. I recommend our Old Fashioned Creamed Corn and Stuffed Chicken Legs.
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.
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🐝 If you tried this Cornbread Bundt Cake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cornbread Bundt Cake
Ingredients
- 2 boxes (8.5 ounces each) Jiffy corn muffin mix - ($1.24)
- 1 can (14.5 ounces) whole kernel corn, drained - ($0.64)
- 1 can (14.75 ounces) creamed corn - ($0.64)
- 1 cup sour cream - ($1.00)
- ½ cup unsalted butter, melted, or vegetable oil - ($0.99)
- 3 large eggs - ($0.45)
Instructions
- Preheat. Preheat the oven to 350°F. Grease a 10-cup bundt pan with nonstick spray or butter, then dust lightly with flour.
- Mix batter. In a large mixing bowl, whisk together the corn muffin mix, whole kernel corn, creamed corn, sour cream, melted butter, and eggs until fully combined.
- Bake. Pour the batter into the prepared bundt pan and bake for about 50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool and serve. Let the cornbread cool in the pan for 10 minutes, then invert onto a serving plate. Rest an additional 10 to 20 minutes before slicing and serving.
Notes
- Substitutions. Vegetable or canola oil may replace butter. Plain Greek yogurt can replace sour cream.
- Pan options. Batter can be baked in a greased 9×13 pan for about 40 minutes at 350°F.
- Storage. Store covered at room temperature for up to 2 days or refrigerated for up to 1 week.
- Slicing tip. Allow the cornbread to cool at least 10 minutes for cleaner slices.
Nutritional Information
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Joanne says
Can bananas be used in this recipe?
Nicole Durham says
That is an excellent question and I have honestly never tried. While I do have a Jiffy Banana Cornbread I have no clue how bananas would work in this recipe. Based on my experiences with the other recipe I do think that the 3 eggs in this bundt cake could be replaced with 1 1/2 cups of mashed banana. If you try this, please let me know how it goes, I'm interested to hear about it.
Lauren says
I made this last year for a work Christmas Party and will be making it again for Thanksgiving. It is absolutely delicious. Everyone gobbled it up. Moist, sweet but not too sweet, golden brown on the outside, fluffy. I strongly recommend this. Instead of flower I used "Bakers Choice" as well as butter to grease the pan and it worked great. Also - don't skimp on the butter - it really makes the dish.
Nicole Durham says
I remember your email about this and it still warms my heart to think you thought enough of this recipe to reach out and let me know. Im so glad you ejoyed this recipe! Hope it makes a comeback with this year's holiday festivities too.