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
Scale
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.
