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Corn Bread
Mini Bundt
Jalapeño Lime Glaze
Makes 6 cakes
Ingredients:
1 cup medium stoneground yellow
cornmeal, such as Indian Head
1 cup unbleached all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1 cup buttermilk, whole or reduced-fat
Directions:
1.
Plug in your Mini Bundt® Maker to preheat for 10 minutes.
2.
In medium bowl, combine cornmeal, flour, baking powder, and salt. In large
measuring cup, whisk buttermilk, eggs, and melted butter until well combined. Add
wet ingredients to dry and stir until just combined.
3.
Brush Mini Bundt® Maker lightly with softened butter or coat lightly with baking
spray. Lower the top. Fill the Mini Bundt® Maker ¾ full (
minutes, until a toothpick comes out clean when inserted into the cake.
4.
Lift out cake using the Removal Tool and transfer the cake to wire rack. If using
Jalapeño Syrup, soak cake while warm. If using Jalapeño Glaze, let cool.
∙ 32 ∙
Cake with
®
2 large eggs
cup unsalted butter, melted
1
3
¾ cup sugar
¾ cup water
2 tbsp finely chopped jalapeño pepper
1 cup confectioners' sugar
1 tbsp whole milk
1
3
cup batter). Bake for 10
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