Bundt Pan Cornbread – hands down the best cornbread EVER. The difference comes from baking the bread in melted butter. The melted butter gives the bread a yummy crunchy crust. It is AH-MAZ-ING! Super easy to make from scratch. Cornmeal, flour, eggs, buttermilk, cajun seasoning, and melted butter. This goes with everything – grilled meats, BBQ, casseroles, soups, stews, and chili. One bite and you will never use a box mix again!
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Pin This RecipeSouthern Bundt Pan Cornbread
Stop what you are doing and make this Bundt Pan Cornbread. Now, this isn’t your standard everyday cornbread, this is over the top GREAT cornbread because it is baked in a ton of melted butter. The melted butter gives the bread a yummy crunchy crust. It is AH-MAZ-ING! I could have eaten the entire pan by myself. Slather it with more butter and prepare to be wowed. This is now our go-to cornbread recipe!
How to Make Bundt Pan Cornbread from Scratch
This cornbread is super easy to make. Start with placing some butter in a bundt cake pan. Place the pan in the oven and preheat. Whisk together self-rising cornmeal, self-rising flour, eggs, buttermilk, and cajun seasoning. Remove the cake pan from the oven and pour the batter into the pan. Bake until golden brown.
- I used Martha White self-rising cornmeal. You can use yellow or white self-rising cornmeal.
- To make your own self-rising flour, for every cup you need combine:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- To make your own buttermilk, for every cup you need combine 1 cup of milk with 1 Tablespoon of lemon juice or white vinegar. Let sit for 5 minutes or until it starts to curdle. Stir and use.
- Here is our recipe for Homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
- Our favorite store-bought Cajun seasonings are Tony Chachere and Slap Ya Mama.
- This is a really great base recipe to get creative with. Feel free to add shredded cheese, jalapeños, corn, and/or onions to the batter.
- Homemade cornbread will keep 1 to 2 days in an air-tight container.
What to Serve with Homemade Cornbread
As I said, we LOVE this cornbread. It has quickly become our go-to recipe. You just can’t beat the crispy butter crust!! It totally makes the bread. We love this with just about everything – chicken, pork, beef, casseroles, grilled meats, BBQ, soups, stews, chili – any and everything! This would also be delicious in homemade dressing/stuffing at the holidays. You better believe that I’m going to try it! Give this a try the next time you make cornbread. You’ll never use a boxed mix again!
Here are a few of our favorite recipes from the blog that go great with this cornbread:
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Bundt Pan Cornbread
Equipment:
Ingredients:
- 2 cups self-rising cornmeal
- 1 cup self-rising flour
- 2 large eggs
- 2 cups buttermilk
- 2 tsp cajun seasoning
- ½ cup butter (1 stick)
Instructions:
- Preheat oven to 375ºF. Place the stick of butter in the Bundt pan. Place the cake pan in the oven until the butter has melted.
- While the butter is melting. Whisk together cornmeal, flour, eggs, buttermilk, and cajun seasoning.
- Remove the hot cake pan from the oven and immediately pour the cornbread batter into the pan.
- Bake for 35 to 45 minutes, until golden brown.
- Remove the pan from the oven and let cool in the pan for 5 to 10 minutes before removing the bread from the pan.
Notes:
- I used Martha White self-rising cornmeal. You can use yellow or white self-rising cornmeal.
- To make your own self-rising flour, for every cup you need combine:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- To make your own buttermilk, for every cup you need combine 1 cup of milk with 1 Tablespoon of lemon juice or white vinegar. Let sit for 5 minutes or until it starts to curdle. Stir and use.
- Here is our recipe for Homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
- Our favorite store-bought Cajun seasonings are Tony Chachere and Slap Ya Mama.
- This is a really great base recipe to get creative with. Feel free to add shredded cheese, jalapeños, corn, and/or onions to the batter.
- Homemade cornbread will keep 1 to 2 days in an air-tight container.
Steph
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Do you grease the pan?, or just melt the butter in the pan? Thank you
I just melted the butter in the pan. You can grease it as well if you are worried about it sticking, but the butter coats the batter in the pan.
Thank you – looking forward to making it this weekend!!
Did you use self-rising cornmeal or self-rising cornmeal mix? Or can I use self-rising cornmeal mix?
I used self-rising cornmeal
All I’m finding is the self-rising cornmeal mix. Will that work in this recipe?
yes
Can I split the recipe in half if there’s just 2 of us….same cooking time??
I’ve only made this as written, so I cannot say what the cooking time would be for half of a recipe.
Looks yummy! Have you frozen it? Thanks!
I haven’t frozen the cornbread, but it should freeze just fine.
Do you not need a little oil in the cornbread batter?
I made the recipe as written.