In a small bowl, combine 1 tablespoon of melted, cooled butter and 1 tablespoon flour. Mix until smooth. Apply all over the inside of your bundt pan. You can also use non-stick spray or whatever works for you. This is my no-fail way to grease a bundt pan. Set pan aside.
In a large mixing bowl, whisk flour, cornmeal, baking powder, baking soda and salt.
In another mixing bowl or large measuring cup, whisk eggs, oil and buttermilk.
Add corn and pepper to dry ingredients and stir. Add wet ingredients to dry ingredients and stir until combined. Pour mixture into pan.
Bake bundt cake for 40 to 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.
To make the sauce: in a medium saucepan, melt butter over medium heat.
In a measuring cup, whisk together cornstarch and half and half. Make sure there are no clumps. Add mixture to butter, cook stirring often until thickened. Add cheese and stir, cooking on low heat, until all cheese is melted.
Cool the sauce to warm before pouring over the cake.
Garnish bundt cake with chopped parsley or cilantro.
Cornbread Bundt Cake with Nacho Cheese Sauce recipe
Amount Per Serving
Calories 497Calories from Fat 216
% Daily Value*
Saturated Fat 14g88%
Vitamin A 720IU14%
Vitamin C 8.5mg10%
* Percent Daily Values are based on a 2000 calorie diet.