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!
WHY YOU'LL LOVE THESE MINI CORNBREAD BUNDT CAKES:
WHY OLIVE OIL RATHER THAN BUTTER IN CORNBREAD?
RECIPE TIPS & TRICKS:
WHAT TO SERVE WITH MINI CORNBREAD BUNDT CAKES:
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
Fresh Butter, Powdered Sugar, Pure Maple Syrup or Honey
HOW I MAKE THESE:
YIELD: 10 cakes
Original recipe created and posted January 2022 by Snowflakes & Coffeecakes.
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