∙ 30 ∙
1.
Plug in your Mini Heart Bundt
®
Cake Maker to preheat for 3 minutes.
2.
In medium bowl, combine cornmeal, flour, baking powder, and salt. In large
measuring cup, whisk buttermilk, eggs, and melted butter until well combined.
Add wet ingredients to dry and stir until just combined.
3.
Brush Mini Heart Bundt
®
Cake Maker lightly with softened butter or coat lightly with
baking spray. Lower the top. Fill the Mini Heart Bundt
®
Cake Maker ¾ full (
1
/
3
cup
1 cup medium stoneground yellow
cornmeal, such as Indian Head
1 cup unbleached all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1 cup buttermilk, whole or reduced-fat
2 large eggs
1
/
3
cup unsalted butter, melted
Jalapeño Glaze
¾ cup sugar
¾ cup water
2 tbsp finely chopped jalapeño pepper
1 cup confectioners’ sugar
1 tbsp whole milk
lime juice (optional)
Ingredients:
Corn Bread
Mini Bundt
®
Cake with
Jalapeño Lime Glaze
Directions:
Makes 6 cakes
