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Original ProCast Bundt® Pan

Original ProCast Bundt® Pan


Cornbread Bundt with Savory Cheese Filling

5 based on 4 reviews





This incredible cornbread Bundt recipe represents the heritage of the traditional New England cornbread, with a savory, creamy cheese filling. Serve as a flavorful Thanksgiving side dish or with a bowl of your favorite chili!


  • Filling:
  • 1/ 4 cup Finely Chopped Onion
  • 1 Cored and Seeded Jalapeno
  • 2 tablespoons Finely Chopped Red and Green Pepper
  • 6 Minced Cloves Garlic
  • 3 tablespoons Softened Unsalted Butter
  • 6 1/ 2 ounces Boursin Cheese
  • 2 tablespoons Softened Unsalted Butter
  • 4 ounces shredded Cheddar or Manchego cheese
  • 1 Large Egg
  • 1 pinch Salt
  • 1 pinch Pepper
  • Cake:
  • 1 1/ 2 cups All Purpose Flour
  • 1 1/ 2 cups Yellow Cornmeal
  • 3 teaspoons Baking Powder
  • 1/ 2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 cups Buttermilk
  • 6 tablespoons Extra Virgin Olive Oil or butter
  • 2 Large Eggs
  • 1 3/ 4 cups Whole Kernal Corn
  • 1 cup shredded Cheddar or Manchego cheese


Prepare a 10-12-cup Bundt pan using a butter & flour method, or by using a baking spray which contains flour. Do not use cooking spray. Preheat oven to 350 degrees F.

Filling: Saute the onion, jalapeno pepper, bell peppers, and garlic in 1 tablespoon of the butter. Cook until the onion is soft. Turn off heat and allow to cool. In a medium bowl, cream together the Boursin cheese, remaining 2 tablespoons butter, cheddar or Manchego cheese, and 1 egg until smooth. Add the cooked onions and peppers. Mix well and season to taste with salt and pepper. Set aside.

Batter: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Add the buttermilk, oil or butter, and 2 eggs and mix well. Mix in the corn, and cheese, and combine until fully incorporated. Pour half of batter into Bundt. Drop cheese mixture by the spoonful evenly in a circle around the pan, then top with remaining batter. Bake 50-55 minutes or until toothpick inserted 1” into cake comes out clean. Note, this savory dish has a melted cheese center that is meant to be gooey. Allow cake to cool in pan 10 minutes, then invert onto a serving plate and enjoy warm. If reheating is necessary, cover with aluminum foil and place in a 300 degree oven until warmed through.

Read Recipe Reviews

    This is an excellent recipe producing a cornbread rated by some as the best they have ever eaten. However, I believe there is an error in the ingredient list. It says 3T butter. In the directions you use 1 to sauté the vegs, then 2 to add when adding cheeses. But then in the line below the Boursin cheese 2 T is mentioned again but no directions given for its use. I omitted it and the filling seemed fine. Try this, you’ll love it.

    Delicious! I even substituted the buttermilk (I didn’t have any) by splitting greek yogurt with milk and it still was amazing. The whole family loved it.

    This will now be my ‘go to’ recipe for cornbread. Full disclosure I did change it up; I used canned (drained) green chiles, no peppers (blech), and used sharp cheddar cheese. I used what I had on hand. It really is a very easy recipe. Give it a try.

    Love the way it turned out and tastes.

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Product Used In This Recipe

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Original ProCast Bundt® Pan

Original ProCast Bundt® Pan

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