Bundt Pan Cornbread

23 Nov

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Super easy! Looks fancy doesn’t it!? I used this as the base for a Chorizo Cornbread Stuffing on Thanksgiving.

Into a bowl, coarsely crumble the Cornbread and add finely chopped Celery, Onions, small diced Spanish Chorizo and a little Broth to moisten; Bake at 350 F for approximately 20-30 minutes or until the vegetables are soft and the top is lightly browned.

Berta’s Southern Cornbread Recipe:

In a mixing bowl, place:

1 Cup each flour and cornmeal
1 Tablespoon each baking powder and sugar (1/2 Tablespoon works fine too if you are trying to cut back on sugar)
Pinch of salt

Mix all with whisk.

Preheat oven at 400 degrees somewhere along the way.

Mix in 1 Egg
Mix in 1/4 cup safflower oil
Mix in 1 Cup milk
Mix with whisk

Pre-grease modest size pan (or lower half of Bundt Pan), put mixture into pan and place in oven for baking at 400 degrees for 25 minutes (check at 20 min if using Bundt Pan). Enjoy!

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3 Responses to “Bundt Pan Cornbread”

  1. Repetitions & Recipes November 23, 2011 at 7:25 pm #

    I love your recipe! It looks delicious 🙂

  2. Dene November 23, 2011 at 7:51 pm #

    WOW Kim, this really does look good. I’m sure you will have an incredibly delicious Thanksgiving dinner. Wishing you a wonderful day.

    • Kim November 23, 2011 at 9:32 pm #

      Hi Dene, hope you guys have a special Thanksgiving too! See you soon 🙂

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