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!
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 1/2 tsp baking powder
1/4 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.