Jiffy Cornbread  Bundt Cake

This cornbread bundt cake recipe is easy to make and always a fabulous addition to the dinner table.

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.

2 boxes (8.5oz) jiffy corn muffin mix 1 cup sour cream  1 can (14.5oz) whole kernel corn, drained  1 can (14.75oz) creamed corn  3 large eggs  ½ cup melted butter



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.

Serve and Enjoy!

Serve and Enjoy!