
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.
Makes: 6 baked donuts
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)
In This Recipe
Directions
- 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.
- This recipe was entered in the contest for The Recipe You're Most Proud Of
More Great Recipes:
Pastry|Bread|Cornbread|Green Onion/Scallion|Cheddar|Buttermilk|Cornmeal
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