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    Home » Recipes » Cornbread

    Cornbread Bundt Cake with Cashew Cheesy Sauce

    6 January 2022 by Becky at Fikabröd Leave a Comment

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    Cornbread Bundt Cake with Cashew Cheesy Sauce

    What flavour do you think this Bundt cake is? Perhaps vanilla? Or lemon? Maybe olive oil-orange? Bwahaha, it's cornbread! 😆 This tasty trompe-l'œil features buttermilk cornbread topped with Core & Rind cashew cheesy sauce frosting and chive “sprinkles” 😎

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    Cornbread Bundt Cake with Cashew Cheesy Sauce

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    • Yield: 8–10 servings 1x

    Ingredients

    Scale

    Cornbread:

    • 1 ½ cups (180g) all-purpose flour
    • 1 ½ cups (234g) yellow cornmeal
    • 3 tsp baking powder
    • ¾ tsp baking soda
    • 1 tsp salt
    • 3 large eggs
    • ¼ cup + 2 Tbsp (74g) neutral oil
    • 1 ½ cups (341g) buttermilk [1]
    • 1 cup (160g) whole kernel corn, drained
    • 1/3 cup (50g) red bell pepper, diced

    Frosting & Sprinkles:

    • ½ cup (114g) Core and Rind Cashew Cheesy Sauce, slightly warmed
    • fresh chives, snipped

    Instructions

    1. Heat oven to 375°F. Spray a 10-cup Bundt pan with baking spray; set aside.
    2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
    3. In a medium bowl, whisk together eggs, oil, and buttermilk.
    4. Add corn and diced pepper to flour mixture, mixing to coat.
    5. Make a well in the centre of the flour mixture, then pour in liquid mixture. Mix just until combined, making sure to incorporate all sneaky, hidden pockets of flour.
    6. Pour batter into prepared pan, smoothing top with the back of a spoon.
    7. Bake about 40 minutes or until golden. Cornbread is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
    8. Transfer pan to wire rack. Allow to cool for 10–15 minutes, then invert cornbread onto wire rack. Allow to cool completely.
    9. When you’re ready to serve your cornbread, pour cashew cheesy sauce into a heatproof bowl. Microwave for about 20 seconds, then pour onto cornbread.
    10. Garnish with chive sprinkles.

    Notes

    1. If you don’t have buttermilk, mix 1 cup + 6 Tbsp (325ml) whole milk with 2 Tbsp white vinegar and let sit for 15 minutes.

    Slightly adapted from: Crunchy Creamy Sweet

    Did you make this recipe?

    We can’t wait to see what you bake, so tag us @fikabrodbox!

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    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

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