Subtotal

Cheddar Sriracha Cornbread Donuts

By Brie | Toaster Oven Love • February 22, 2016 • 0 Comments

⎙

Cheddar Sriracha Cornbread Donuts — Photo by Brie | Toaster Oven Love

Author Notes: Baked cheddar cornbread donuts with a spicy Sriracha kick. These hearty whole grain donuts are perfect for dunking in a warm bowl of chili. —Brie | Toaster Oven Love

Makes 6 baked donuts

1/2 cup stone ground medium grind cornmeal
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine grain sea salt
1 large egg (at room temp)
2/3 cup low-fat buttermilk (at room temp)
1 tablespoon butter, melted and cooled
1/2 cup shredded cheddar cheese (sharp cheddar tastes best)
1 tablespoon Sriracha sauce
1 tablespoon finely chopped green onions or sun-dried tomatoes (optional)

Preheat your toaster oven or oven to 425 F and grease a six-cavity donut pan.
In a medium bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
Make a well in the center of the cornmeal/flour mixture, add egg to well and whisk together.
Stir in the buttermilk and melted butter.
Stir in the Sriracha, cheddar cheese and green onions/sun-dried tomatoes (if using).
Spoon mixture into the cavities of the prepared pan (the cheddar will make it look a bit lumpy).
Bake donuts at 425 F for 14 to 16 minutes.
Allow donuts to cool in pan for at least 5 minutes before running an offset spatula around the edges of the donuts. Remove from pan and enjoy.