Melted butter- Use melted butter to give the cake some necessary fats and a little more richness.įor specific quantities, see the recipe card below. Large eggs- Eggs will help as a binding agent, and they'll help with eh overall consistency too. Whole kernel corn- Use a can of whole kernel corn (drained) for added crisp corn in every slice.Ĭreamed corn- Using a can of creamed corn will give us a better corn flavor and will help the bundt cake stay moist. Sour cream- Adding sour cream will make our bundt cake nice and moist. We only want the dry cornbread mix from the inside. Jiffy cornbread mix- You will need the boxes of Jiffy corn muffin mix, but do not prepare the cornbread as directed on the box. This is a simple side dish that hardly takes any time to prep. Just mix everything together in a bowl before adding to a budnt pan and baking to perfection. This cornbread is delicious and made in a way that it's sweet, savory, moist, and packed with whole corn kernels in every bite. This 6 ingredient bundt pan cornbread is an easy side dish perfect for any meal. We love cornbread around here and while we usually opt for Jiffy Cornbread With Cake Mix or Jiffy Jalapeno Cornbread, this cornbread bundt cake is perfect for holidays and gatherings. No more digging it out of a baking dish when you can simply slice and place it on a plate. Making cornbread in a bundt pan is a great way to make your side dish look presentable and easier to slice and serve. Serve it up with your next meal and enjoy! If you ever find yellow cake mix on sale at your grocery store, snatch some up! It’s great to keep on hand.This cornbread bundt cake recipe is easy to make and always a fabulous addition to the dinner table. I also love to use yellow cake mix to make this yellow cake mix banana bread and this peach pie coffee cake! It makes cooking so much more easier. Using yellow cake mix is seriously one of my favorite cooking hacks. ![]() It will be good for up to six months in your freezer. If you would like to freeze any leftovers, double wrap the corn bread in aluminum foil and place in your freezer. Leftovers will be good for up to four days after making. Store any leftovers in an airtight container at room temperature. I love to serve this cornbread with a nice hot bowl of chili! It is also great with crockpot borracho beans, crockpot drunken black beans, or crockpot black eyed peas. Bake at 350 degrees for 40 to 45 minutes. Stir everything well and then mix with a hand mixer for 3 to 4 minutes or until everything is smooth. Vegetable oil: You can also substitute canola oil.īegin by spraying a 9 x 13 pan with non-stick spray. ![]() ![]()
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