If you’re searching for a delightful twist on traditional cornbread, this Bundt Pan Cornbread Recipe is sure to become your new favorite. Imagine a golden, moist, and flavorful bread with just the right amount of spice from Cajun seasoning, baked perfectly in a Bundt pan to give it that stunning ring shape and crispy edges. It’s a comforting, versatile dish that brings a cozy vibe to any meal, from weeknight dinners to holiday feasts. The buttery richness combined with the slight tang of buttermilk takes this cornbread beyond ordinary—trust me, you’ll want to make it again and again!
Ingredients You’ll Need
These ingredients are simple yet essential, working together to create the perfect balance of texture, taste, and color in your Bundt Pan Cornbread Recipe. Each element brings something special, from the slight tang of buttermilk to the warm bite of Cajun seasoning.
- 2 cups self-rising cornmeal: Provides a slightly grainy texture and natural corn flavor that’s the foundation of any great cornbread.
- 1 cup self-rising flour: Adds softness and helps the bread rise beautifully for a tender crumb.
- 2 large eggs: Bind the ingredients together and add moisture for a rich, cohesive batter.
- 2 cups buttermilk: Contributes a subtle tang and helps keep the cornbread moist and tender.
- 2 tsp Cajun seasoning: Infuses a gentle kick of spice that wakes up the flavors without overpowering the bread.
- ½ cup butter (1 stick): Adds decadent richness and a golden crust, especially when melted directly in the Bundt pan.
How to Make Bundt Pan Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 375ºF. Place the stick of butter directly in your Bundt pan and put the pan in the oven. This step ensures the butter melts evenly while the oven heats up, allowing you to coat the pan beautifully and infuse the cornbread with buttery goodness from the very start.
Step 2: Whisk Together the Batter
While your butter is melting, combine the cornmeal, self-rising flour, eggs, buttermilk, and Cajun seasoning in a bowl. Whisk everything until the mixture is smooth and fully incorporated. This batter should be thick but pourable, with spices distributed evenly to make sure every bite has a punch of flavor.
Step 3: Pour Batter into Hot Pan
Once the butter is melted and bubbling in the pan, carefully remove it from the oven. The pan will be quite hot, so handle with care. Immediately pour your prepared batter into the Bundt pan to sizzle against the butter, creating a crispy crust around the edges that is simply irresistible.
Step 4: Bake Until Golden Brown
Return the filled Bundt pan to the oven and bake for 35 to 45 minutes. You’ll know it’s done when the top is a gorgeous golden brown and a toothpick inserted into the center comes out clean. The beauty of this recipe lies in that balance between a crispy outside and a tender, moist inside.
Step 5: Cool Then Remove from Pan
Allow your cornbread to cool in the pan for about 5 to 10 minutes before carefully turning it out. This resting time helps it firm up just enough so it holds its shape perfectly, showcasing the classic ring shape of the Bundt pan that makes this recipe so special.
How to Serve Bundt Pan Cornbread Recipe
Garnishes
This Bundt Pan Cornbread Recipe is a joy on its own, but a little garnish can take it to the next level. Fresh herbs like chopped chives or parsley add a pop of color and freshness. A drizzle of honey or a pat of herb-infused butter can complement the spicy undertones beautifully, balancing savory with a touch of sweetness.
Side Dishes
Whatever you pair it with, this cornbread adds a satisfying richness. Serve it alongside classic Southern dishes like creamy collard greens, tangy coleslaw, or a big pot of chili. It also pairs wonderfully with BBQ, roasted veggies, or even a bowl of spicy gumbo, making your meal feel complete and comforting.
Creative Ways to Present
Why not make your Bundt Pan Cornbread Recipe the centerpiece? Slice and serve it like a cake, allowing everyone to enjoy the crispy edges and the soft middle in each wedge. You can even hollow out the center slightly to use as a rustic bowl for chili or dip, turning it into a fun and edible serving vessel that impresses guests every time.
Make Ahead and Storage
Storing Leftovers
Leftover Bundt Pan Cornbread can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for a couple of days. Its sturdy texture helps keep it from drying out quickly, so it stays fresh for snacking or serving the next day.
Freezing
If you want to keep the goodness longer, freeze the cornbread by wrapping it well in foil and placing it in a freezer-safe bag. It can stay frozen for up to 3 months. Just thaw it at room temperature or overnight in the fridge before reheating.
Reheating
To bring back that just-baked warmth and crispness, reheat slices in a toaster oven or regular oven at 350ºF for 10 to 15 minutes. Microwaving works too, but it can soften the crust, so if you want to keep that crunch, stick to the oven method.
FAQs
Can I use regular cornmeal instead of self-rising cornmeal?
Yes, but you will need to add a leavening agent like baking powder or baking soda to help the bread rise. Using self-rising cornmeal simplifies the recipe and ensures a lighter texture.
Is there a substitute for buttermilk in this Bundt Pan Cornbread Recipe?
You can substitute regular milk mixed with a tablespoon of lemon juice or white vinegar; let it sit for 5 minutes to thicken. This mimics buttermilk’s acidity and keeps the cornbread tender and moist.
How spicy is the cornbread with Cajun seasoning?
The Cajun seasoning adds a gentle warmth and depth of flavor without being overwhelming—perfect if you want a bit of a kick without heat that overshadows the cornbread’s natural sweetness.
Can I make this cornbread in a regular cake pan instead of a Bundt pan?
Absolutely! The Bake time may vary slightly as a Bundt pan promotes more even heat circulation and crisp edges. Just keep an eye on the cornbread for doneness and adjust baking time as necessary.
What’s the best way to prevent the cornbread from sticking to the Bundt pan?
Melting the butter directly in the Bundt pan, as this recipe suggests, creates a natural non-stick coating. Still, be sure to coat all surfaces evenly with the melted butter to ensure the cornbread releases easily.
Final Thoughts
Making this Bundt Pan Cornbread Recipe will feel like you’ve discovered a little bit of magic in your kitchen. Its simplicity and bold flavors come together to create a dish that’s full of warmth and character. Whether you’re new to cornbread or a seasoned fan, this version offers a fresh, show-stopping way to enjoy a beloved classic—so grab your Bundt pan and start baking!
Print
Bundt Pan Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Description
This Bundt Pan Cornbread recipe offers a moist and flavorful twist on traditional cornbread, enhanced with a touch of Cajun seasoning for a subtle spicy kick. Baked in a Bundt pan with melted butter, it delivers a golden crust and tender crumb, perfect as a side for any Southern or comfort food meal.
Ingredients
Dry Ingredients
- 2 cups self-rising cornmeal
- 1 cup self-rising flour
- 2 tsp Cajun seasoning
Wet Ingredients
- 2 large eggs
- 2 cups buttermilk
- ½ cup butter (1 stick)
Instructions
- Preheat and melt butter: Preheat your oven to 375ºF (190ºC). Place the stick of butter in a Bundt pan and put the pan in the oven until the butter has fully melted, ensuring the butter coats the pan evenly for a rich crust.
- Mix batter: While the butter melts, whisk together the self-rising cornmeal, self-rising flour, eggs, buttermilk, and Cajun seasoning in a large bowl until the mixture is smooth and well combined.
- Pour batter: Carefully remove the hot Bundt pan from the oven and immediately pour the prepared cornbread batter into the pan over the melted butter, allowing the butter to mingle with the batter.
- Bake the cornbread: Place the Bundt pan back into the oven and bake for 35 to 45 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the pan from the oven and let the cornbread cool in the pan for 5 to 10 minutes. Once slightly cooled, invert the pan to release the cornbread and serve warm or at room temperature.
Notes
- You can substitute regular milk plus 2 tablespoons of lemon juice or vinegar for buttermilk if unavailable.
- Adjust Cajun seasoning to taste if you prefer a milder or spicier cornbread.
- Ensure the Bundt pan is well-buttered to prevent sticking and create a crispy crust.
- The cooking time may vary slightly depending on your oven; start checking at 35 minutes.
