"Gimme Thrive" MexiBundt

by Julie Finlayson on June 28, 2016
Julie Finlayson
Overall Rating: 0/5 | Kids Rating: 0/5

Description:

You've never made a "cake" like this before--wonderful Mexican flavors in a delicious cornbread bundt!

Serves: 8

Prep Time: 15 min

Cook Time: 35 min

Total Time: 50 min

Total Time:
Prep Time:
Cook Time:
50 min
15 min
35 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

Bundt Ingredients

Sauce Ingredients



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Directions:

Bundt

  1. Preheat oven to 400 degrees. Spray a bundt pan with non-stick cooking spray.
  2. In a skillet over medium-high heat, combine the onions, chicken, and chili peppers. Stir over heat for about a minute, then immediately add the 2 1/4 cups of water and enjoy that Thrive sizzle!
  3. Allow ingredients to come to a sort of boil, and then reduce heat to simmer for about 10 minutes, stirring occasionally.
  4. While chicken mixture is simmering, make the cornbread batter by combining the cornbread mix, 1 /2 cups of water, and flour.
  5. Remove skillet from heat and stir in the 1 1/2 cups of cheddar cheese.
  6. Pour half the batter into the bundt pan and use a spoon to make level. Carefully spoon in the chicken mixture leaving batter visible on the inner and outer circle (don't spread to the edges). Then pour the remaining batter over top, making sure to cover all the chicken mixture.
  7. Bake for 30-35 minutes or until done. The cornbread should begin to pull away from the edges of the pan. Cool for 5 minutes, then invert onto a plate.

Sauce

  1. Combine all but the last three ingredients in a small saucepan, whisking well to combine.
  2. Over medium heat, allow sauce ingredients to heat up. Remove from heat and add in the butter, stirring until butter is melted.

To serve

  1. Slowly pour half of the sauce over the bundt. Sprinkle with the 1/2 cup of cheese and garnish with the green onions.