Cornbread Bundt Cake with Cashew Cheesy Sauce

Yield: 8–10 servings

Ingredients

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 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

*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.

Directions

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.

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Slightly adapted from: Crunchy Creamy Sweet