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Original ProCast Bundt® Pan

Original ProCast Bundt® Pan

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Cornbread Bundt with Savory Cheese Filling

5 based on 5 reviews

PREP: 45 MINUTES

COOK: 50 MINUTES

SERVINGS: 10 - 12 SERVINGS

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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!

Ingredients

Filling:

  • 1/ 4 cup yellow or white onion, finely chopped
  • 1 cored and seeded jalapeno- if you desire a spicier cornbread leave seeds and core or add more jalapeno
  • 2 Tablespoons red pepper, finely chopped (green pepper can also be used)
  • 6 cloves garlic, minced
  • 3 Tablespoons unsalted butter, softened
  • 5.2 ounce package Boursin Cheese
  • 1 1/4 cups 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 (1 pint)
  • 6 Tablespoons  butter or olive oil
  • 2 large eggs
  • 1 3/ 4 cups whole kernel corn (or 1 15.25 oz. canned corn)
  • 1 cup shredded Cheddar or Manchego cheese

Directions

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:

Sauté 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. Gently tap pan on countertop to remove air bubbles. 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

    I fixed this with a bowl of Cream of Tomato Basil Soup on cold rainy day. This is an awesome recipe.

    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

SEE PRODUCT