Cornbread Mini Bundt® Cake with Jalapeño Glaze
Mini Bundt® Cake Maker
$24.99
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Ingredients
Cornbread Cakes
1 cup medium stoneground yellow cornmeal (such as Indian Head)
1 cup unbleached all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk (whole or reduced-fat)
2 large eggs
⅓ cup unsalted butter, melted
Jalapeno Glaze:
2 tablespoons finely diced jalapeño pepper
1 cup confectioners’ sugar
1 tablespoon whole milk
1 teaspoon fresh lime juice (optional, for extra zest)
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Instructions
Plug in and preheat the Mini Bundt® Maker for 3 minutes.
In a medium bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth. Add wet ingredients to the dry mixture and stir until just combined—small lumps are okay.
Prepare the Mini Bundt® Maker by lightly brushing with softened butter or coat with nonstick baking spray. Fill each cavity ¾ full (about ⅓ cup batter). Lower the lid and bake for 10 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes. Use the Removal Tool to lift the cakes. Transfer to a wire rack to cool slightly.
Prepare the Jalapeño Glaze in a small bowl by whisking confectioners’ sugar, jalapeño, and the milk. Add lime juice as desired, starting with 1 teaspoon. For a thinner glaze, add a few more drops of milk or lime juice as needed.
Dip the cooled cakes into the glaze, place on a wire rack until set, and get ready for something a little sweet, a little spicy, and a-bundt-antly delicious!
