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Cornbread Bundt Cake
This bundt pan cornbread recipe is easy to make and always a fabulous addition to the dinner table. Serve it up with your next meal and enjoy!
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Side Dish
Cuisine:
American
Servings:
10
Calories:
346
kcal
Author:
Nicole Durham
Cost:
Recipe $4.96 / Serving $0.50
Equipment
Bundt Pan
Measuring Cups
Mixing Bowls
Whisk
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)
US Customary
-
Metric
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
Substitutions:
Substitute butter with vegetable oil or canola oil.
Replace sour cream with plain unflavored Greek yogurt.
Recipe Tips:
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.
Nutrition
Serving:
1
slice
|
Calories:
346
kcal
|
Carbohydrates:
34
g
|
Protein:
6
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
86
mg
|
Sodium:
512
mg
|
Potassium:
108
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
554
IU
|
Vitamin C:
1
mg
|
Calcium:
63
mg
|
Iron:
1
mg