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!
Recipe: $4.96 | Per Serving: $0.50 | Servings: 10
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.
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🍯 Why This Recipe Works
- 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
Ingredient Notes:
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.
For specific ingredients and measurements, please see the recipe card below.
🧾 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.
🔪 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.
🍴 Recipe Tips
- No Jiffy? No Problem. If desired, instead of making this Jiffy cornbread in a bundt pan, 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.
- Different sized baking dishes. 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 Your Bundt Pan
- Step 1: Use Softened Butter: Rub the inside of the bundt pan well with softened butter. Ensure that all crevices are coated evenly.
- Step 2: Sprinkle with Flour: Sprinkle about 1 tablespoon of flour inside the pan. Rotate and tilt the pan to distribute the flour evenly, ensuring all surfaces are coated.
- Step 3: Coat the Pan: Dust the flour around until the entire interior of the pan is well coated.
- Step 4: Remove Excess Flour: Flip the pan upside down over a clean kitchen sink to tap out any excess flour.
- Tip: Perform this process over the sink for easier cleanup.
💭 Recipe 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.
❤️ More Delicious Side Dish Recipes
If you tried this Cornbread Bundt Cake, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Cornbread Bundt Cake
Ingredients
- 2 boxes (8.5oz) Jiffy corn muffin mix ($1.24)
- 1 cup sour cream ($1.00)
- 1 can (14.5oz) whole kernel corn, drained ($0.64)
- 1 can (14.75oz) creamed corn ($0.64)
- 3 large eggs ($0.45)
- ½ cup vegetable oil or melted butter ($0.99)
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
- Substitute butter with vegetable oil or canola oil.
- Replace sour cream with plain unflavored Greek yogurt.
- Adjust pan size for a larger cake (9x13) and bake for 40 minutes at 350°F.
- Grease the bundt pan by rubbing with softened butter and dusting with flour.
- Store cornbread in an airtight container for up to 2 days at room temperature or 1 week in the fridge.
- Allow cornbread to cool for 10-30 minutes before slicing for cleaner slices.
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.