Holiday Cornbread Bundt Cake with Nacho Cheese Sauce
- Prep Time 10 MINS
- Cook Time 40 MINS
- Total Time 50 MINS
- 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.