Bundt Pan Cornbread
A savory, cheesy cornbread baked in a Bundt pan, featuring sweet corn, green chilies, and sharp Cheddar for a flavorful side dish. Its moist texture and rich taste make it perfect for family dinners, potlucks, or holiday gatherings, offering a comforting, hearty addition to any meal.
Ingredients
Instructions
- Mix together sugar and oil in a bowl.
- Add milk and eggs to the mixture and stir well.
- Incorporate cornmeal, flour, baking powder, and salt into the wet ingredients.
- Fold in shredded Cheddar cheese, creamed corn, and chopped green chilies.
- Pour the batter into a greased Bundt pan.
- Bake at 375°F (190°C) for 45 minutes until golden brown and cooked through.
Tips & Substitutions
For a twist on flavor, consider adding jalapeños for extra heat or using a different cheese like pepper jack. If you need a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Make sure to grease the Bundt pan thoroughly to prevent sticking, and let the cornbread cool for a few minutes before inverting.
Serving Suggestions
This Bundt Pan Cornbread is perfect for gatherings and pairs beautifully with chili or soup. For a complete meal, serve it alongside a fresh salad or grilled vegetables. You could also enjoy it as a standalone snack with some butter or honey, making it a versatile addition to your table.
Storage & Reheating
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, slice the cornbread and microwave it for about 30 seconds or until warmed through. You can also wrap it in foil and heat it in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bundt Pan Cornbread contains roughly 881 calories, with 15g protein, 152g carbohydrates, and 25g fat. It is an excellent source of iron (51% of the Daily Value), vitamin A (39% of the Daily Value), and vitamin C (38% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1661mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter the night before and refrigerate it. Just give it a good stir before pouring it into the Bundt pan and baking. This is great for busy mornings or last-minute gatherings.
What if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a regular cake pan or a muffin tin instead. Just adjust the baking time accordingly; muffins will likely need about 20-25 minutes, while a cake pan may take around 30-35 minutes.
Can I freeze the cornbread?
Absolutely! Wrap individual slices or the whole cornbread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).