Holiday Cornbread Bundt Cake with Nacho Cheese Sauce

  • Prep Time 10 MINS
  • Cook Time 40 MINS
  • Total Time 50 MINS
Serves: 4



  • Ricos Gourmet Nacho Cheddar Cheese Sauce
  • 1½ cup all-purpose flour
  • 1½ cup yellow cornmeal
  • 5 tbsp sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 3 large eggs, beaten
  • ¼ cup or 2 tbsp vegetable or canola oil
  • 1½ cup buttermilk
  • ⅓ cup green bell pepper, chopped
  • ⅓ cup red bell pepper, chopped


  • Preheat oven to 375 °F.
  • Spray non-stick spray all over the inside of your bundt pan. Set pan aside.
  • In a large mixing bowl, whisk flour, cornmeal, baking powder, baking soda, and salt. Add peppers and stir.
  • In another mixing bowl or large measuring cup, whisk eggs, oil and buttermilk.
  • Add wet ingredients to dry ingredients and stir until combined. Pour the mixture into the bundt pan.
  • Bake bundt cake for 40-45 minutes or until golden on top and toothpick inserted in few places comes out clean. Cool in pan for 10 minutes, invert onto serving dish. Cool completely.
  • Add Ricos Nacho Cheese Sauce to a medium saucepan over medium heat until warm. Pour over the cake.
  • Garnish bundt cake with chopped chives.