Cheddar Sriracha Cornbread Donuts

Ingredients

• 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)
  

Directions

1. Preheat your toaster oven or oven to 425 F and grease a six-cavity donut pan.
2. In a medium bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
3. Make a well in the center of the cornmeal/flour mixture, add egg to well and whisk together.
4. Stir in the buttermilk and melted butter.
5. Stir in the Sriracha, cheddar cheese and green onions/sun-dried tomatoes (if using).
6. Spoon mixture into the cavities of the prepared pan (the cheddar will make it look a bit lumpy).
7. Bake donuts at 425 F for 14 to 16 minutes.
8. 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.