Bundt Pan Cornbread

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!

two slices of buttered cornbread on a plate with text overlay

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Southern 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!

cornbread baked in a bundt pan on a platter

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.
two slices of buttered cornbread on a plate

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:

two slices of buttered cornbread on a plate with text overlay

Bundt Pan Cornbread

Yield: 12 people
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
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! 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!

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

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
two slices of buttered cornbread on a plate with text overlay
slice of cornbread on a plate with text overlay
cornbread baked in a bundt pan on a platter with text overlay

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Comments

    1. 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.

  1. Did you use self-rising cornmeal or self-rising cornmeal mix? Or can I use self-rising cornmeal mix?

    1. I’ve only made this as written, so I cannot say what the cooking time would be for half of a recipe.

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