Cornbread. Rich in flavor and with an amazing texture, there simply is nothing like it. Made for sweet honey and butter, nothing melts our hearts and souls like a mouth-watering slice, pulled up next to a warm bowl of chili.
Yes, I think it’s safe to say that we all have a love for cornbread. So imagine, if you will, a simple, easy-to-bake cornbread recipe, that tastes great, but has one huge catch. What’s the catch you ask? Well, it’s not actually bread, but bundt…cake that is! Yes, we’ve taken this traditional Southern dish and baked it into a warm, delicious mini bundt cake that is sure to knock your socks of and leave you dreaming and craving for more. Grab your favorite mixing spoon, it’s time to bake up some Cornbread Mini Bundt Cakes!
1/2 cup Butter, softened
2/3 cup Sugar
1/4 cup Raw Honey
1/2 tsp Himalayan Salt
1 1/2 cups Honeyville Alta Artisan Flour
3/4 cup Honeyville Yellow Corn Meal
1/2 tsp Baking Powder
1/2 cup Milk
1/2 cup Honeyville Freeze Dried Corn
Preheat oven to 400 degrees.
In a large bowl and with an electric hand mixer, cream together butter, sugar, honey, eggs, and salt.
Add flour, cornmeal, and baking powder and blend thoroughly, then add milk and mix until a thick batter forms. Fold in freeze dried corn until completely combined.
Lightly grease your USA Pan Swirl Cupcake Pan cups and fill evenly with batter.
Bake at 400 degrees for 20-25 minutes or until tops begin to turn a light brown.
Turn out on a wire rack and let cool before serving.
Rich in flavor and with a texture that simply can’t be beat, who said that cornbread wouldn’t make a great bundt cake. With a size perfect for a handheld snack, this cornbread is light, fluffy, and with the right amount of corn meal and corn kernals to give you a taste that is out of this world.
It’s cornbread time, and thanks to this recipe, you can have it with a sweet twist!