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
Ingredients
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1/2 cup
stone ground medium grind cornmeal
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1/2 cup
whole wheat flour
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1 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/4 teaspoon
fine grain sea salt
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1
large egg (at room temp)
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2/3 cup
low-fat buttermilk (at room temp)
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1 tablespoon
butter, melted and cooled
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1/2 cup
shredded cheddar cheese (sharp cheddar tastes best)
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1 tablespoon
Sriracha sauce
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1 tablespoon
finely chopped green onions or sun-dried tomatoes (optional)
Directions
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Preheat your toaster oven or oven to 425 F and grease a six-cavity donut pan.
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In a medium bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
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Make a well in the center of the cornmeal/flour mixture, add egg to well and whisk together.
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Stir in the buttermilk and melted butter.
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Stir in the Sriracha, cheddar cheese and green onions/sun-dried tomatoes (if using).
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Spoon mixture into the cavities of the prepared pan (the cheddar will make it look a bit lumpy).
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Bake donuts at 425 F for 14 to 16 minutes.
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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.
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