MINI CORNBREAD BUNDT CAKES WITH ROSEMARY & OLIVE OIL

Mini Cornbread Bundt Cakes with Rosemary & Olive Oil

Mini Cornbread Bundt Cakes with Rosemary & Olive Oil are savory and a little bit sweet, rustic and totally delicious!  Tender and filled with corn flavor, these little bundt cakes are something different from cornbread muffins or traditional cornbread. Olive oil adds incredible softness and moisture, and fresh rosemary adds a subtle and perfect flavor. These are sure to become one of your new favorites!

Mini Cornbread Bundt Cakes with Rosemary & Olive Oil

WHY YOU'LL LOVE THESE MINI CORNBREAD BUNDT CAKES:

• Easy to make
• 11 simple ingredients
• No mixer required
• Sweet corn flavor
• Fresh rosemary adds a subtle and perfect flavor 
• Tender and golden edges - so different from crunchy crisp edges of traditional Cornbread
• Soft and ultra moist with a nice crumb

Mini Cornbread Bundt Cakes with Rosemary & Olive Oil

WHY OLIVE OIL RATHER THAN BUTTER IN CORNBREAD?

• Olive oil is the secret ingredient in Mini Cornbread Bundt Cakes!
• Cake bakers know that olive oil is the antidote for dry cakes.  And let's face it, cornbread is cake, not bread! 
• Did you know that olive oil can be substituted for vegetable oil or butter in any recipe?

Mini Cornbread Bundt Cakes with Rosemary & Olive Oil

RECIPE TIPS & TRICKS:

• Be sure to use a good quality extra virgin olive oil in this recipe.
• By blending the fresh rosemary and granulated sugar, you will release the full flavor and fragrance of the rosemary, and infuse the sugar with flavor as well!
• Be sure to use fine cornmeal in this recipe, rather than stone-ground cornmeal or grits.  I prefer yellow cornmeal, but you can use white cornmeal as well.
• You can also prepare these in muffin tins – I recommend lining with parchment paper liners.  Fill each no more than 2/3 full.  These will bake closer to 15 minutes – bake just until puffed and golden – do not overbake!

RECIPE VARIATIONS:

• For a subtle flavor change, replace the fresh rosemary with fresh thyme (leaves only) – SO GOOD!
• Replace pure vanilla extract with vanilla bean paste for delicate vanilla bean seeds and a slightly sweeter taste
• For an autumn meal, add 1 teaspoon of pumpkin spice extract
• For a Cajun flair, stir in one teaspoon cajon seasoning

Mini Cornbread Bundt Cakes with Rosemary & Olive Oil

SERVING SUGGESTIONS:

• Serve warm for breakfast with butter and warm maple syrup
• Perfect for brunch, late afternoon teas, and baby or bridal showers
• The perfect side with salads, hearty soups, chili and stews
• For an autumn treat or Thanksgiving feast, drizzle with warm Fresh Cranberry Raspberry Sauce – HEAVENLY!
• For a simple dessert, drizzle warm Mini Cornbread Bundt Cakes with a simple Vanilla Bean Glaze
• Drizzle warm caramel on top of warm Mini Cornbread Bundt Cakes and sprinkle with chopped pecans

Mini Cornbread Bundt Cakes with Rosemary & Olive Oil

WHAT TO SERVE WITH MINI CORNBREAD BUNDT CAKES:

• Chicken Pecan & Apple Salad with Sweet Balsamic Dressing
• Coronation Chicken Salad
• Fuji Apple Chicken Salad with Sweet Champagne Vinaigrette
• Chicken Corn Chowder
• Creamy Roasted Tomato Basil Soup (Slow Cooker)
• Loaded Baked Potato Soup
• Creamy Chicken Noodle Soup

Mini Cornbread Bundt Cakes with Rosemary & Olive Oil

MINI CORNBREAD BUNDT CAKES WITH ROSEMARY & OLIVE OIL

If you love cornbread, you will LOVE Mini Cornbread Bundt Cakes with Rosemary & Olive Oil!  Olive oil is the secret ingredient for soft and moist cornbread with golden edges, and fresh rosemary gives this a subtle flavor and fragrance that can't be beat.  ​

Mini Cornbread Bundt Cakes with Rosemary & Olive Oil

INGREDIENTS:
2 eggs (room temperature)
½ cup milk (room temperature)
1 Tablespoon chopped fresh rosemary
1/3 cup (67 g) sugar
1/2 cup (63 g) all-purpose flour
1/2 cup 60 g) finely ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1 teaspoon pure vanilla extract
1 fresh lemon, zested and juiced
 
SERVE WITH:
Fresh Butter, Powdered Sugar, Pure Maple Syrup or Honey
 
HOW I MAKE THESE:

1. Remove eggs and milk from refrigerator and allow to come to room temperature.
2. Preheat oven to 350 degrees.  Lightly grease a mini-bundt cake pan, or spray with non-stick baking spray (one that includes flour); set aside.
3. In a small bowl, mix the sugar and fresh rosemary, crushing the rosemary into the sugar with the back of a spoon as best you can.  This will help release the rosemary flavor and aroma. 
4. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and rosemary mixture, and lemon zest until well combined.
5. In a large bowl, whisk together the olive oil, milk, eggs, vanilla extract and one tablespoon of fresh lemon juice until smooth. 
6. Pour the dry ingredients into the wet ingredients and whisk gently just until blended, being careful not to overmix! 
7. Evenly fill each cake well with batter, about 2/3 full each.  Smooth the top of each smoothly with a small silicone spatula or the back of a spoon. 
8. Bake for 15-20 minutes or until puffed and golden brown.
9. Remove from oven and let rest for 5 minutes, then gently flip them out onto a serving platter to serve.  Best served warm.
10. If desired, dust tops with powdered sugar or drizzle with honey or warm maple syrup.
11. Serve with butter, honey or warm maple syrup. 
12. Store any leftovers lightly covered in plastic wrap at room temperature.  Pop in the microwave for 30 seconds on 50% power to reheat before serving.

 
YIELD:  10 cakes
 
RECIPE NOTES: 

• Be sure to use a good quality extra virgin olive oil in this recipe.
• By blending the fresh rosemary and granulated sugar, you will release the full flavor and fragrance of the rosemary, and infuse the sugar with flavor as well!
• Be sure to use fine cornmeal in this recipe, rather than stone-ground cornmeal or grits.  I prefer yellow cornmeal, but you can use white cornmeal as well.
• You can also prepare these in muffin tins – I recommend lining with parchment paper liners.  Fill each no more than 2/3 full.  These will bake closer to 15 minutes – bake just until puffed and golden – do not overbake!

 
RECIPE VARIATIONS: 

• For a subtle flavor change, replace the fresh rosemary with fresh thyme (leaves only) – SO GOOD!
• Replace pure vanilla extract with vanilla bean paste for delicate vanilla bean seeds and a slightly sweeter taste
• For an autumn meal, add 1 teaspoon of pumpkin spice extract
• For a Cajun flair, stir in one teaspoon cajon seasoning

 
SERVING SUGGESTIONS: 

• Serve warm for breakfast with butter and warm maple syrup
• Perfect for brunch, late afternoon teas and baby or bridal showers
• The perfect side with salads, hearty soups, chili and stews
• For an autumn treat or Thanksgiving feast, drizzle with warm Fresh Cranberry Raspberry Sauce – HEAVENLY!
• For a simple dessert, drizzle warm Mini Cornbread Bundt Cakes with a simple Vanilla Bean Glaze
• Drizzle warm caramel on top of warm Mini Cornbread Bundt Cakes and sprinkle with chopped pecans

Original recipe created and posted January 2022 by Snowflakes & Coffeecakes.
 
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