Cornbread Bundt Cake

4.77 from 13 votes

This Cornbread Bundt Cake is easy to make and always a fabulous addition to the dinner table. Serve it up with your next meal and enjoy!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings:

Calories: 346kcal

Cost: Recipe $4.96 / Serving $0.50

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)

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.

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.