cornbread doughnuts

Exciting things are happening over here in doughnut-land, as I like to call it.  I hit 51 doughnuts today, which means I’m HALFway done with recipes! 

And with that I think we need to celebrate with one of my latest creations.

I wasn’t sure what the response would be to a cornbread doughnut.  A savory doughnut?  Yes!  Actually, there is a complete savory chapter.  This doughnut falls in between sweet + savory because I like to top it with honey butter and a pinch of cinnamon.  I thought maybe it would help ease you into the idea.

You all seemed highly intrigued + excited when this photo was posted to Instagram, so I figured I better share.

photo 2

This is a little sneak peak to the photo that you’ll see in the book, but for today’s post I snapped a few new shots.

That means I had to make another batch.  Poor me.

I could live off these for breakfast for the entire next year.

cornbread doughnuts | edible perspective

Are you wondering where the hole is in this doughnut?

My pans were occupied with another recipe, so I used my doughnut twist pan

The “twist” is on the bottom which you can sort of see in the photos.  I wanted to keep these rough side up to look a bit more like cornbread.  They’re a good mix between doughnut and cornbread in both taste and texture.  Fluffier and lighter than typical cornbread, while still holding onto that comforting, distinctive flavor.

cornbread doughnuts | edible perspective

Print this!

Cornbread Doughnuts [yields 9 doughnuts in the Wilton doughnut pan, or 3 loaves in the twist pan]

  • 1/3 cup fine ground cornmeal
  • 1/3 cup masa harina [or corn flour]
  • 1/3 cup gluten free oat flour
  • 3 tablespoons sweet rice flour
  • 2 tablespoons almond meal
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons unsweetened applesauce
  • 2.5 tablespoons honey
  • 3 tablespoons butter, melted
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt

Honey Butter

  • 1/4 cup butter, softened
  • 3 tablespoons honey
  • 1/4 teaspoon cinnamon
  • pinch of salt
  1. Preheat your oven to 350* and grease you doughnut pan thoroughly with butter.
  2. Mix together all of the dry ingredients in a large bowl.
  3. Whisk together all of the wet ingredients in a separate bowl until well combined.
  4. Pour the wet into the dry and mix with a large spoon until just combined.  Avoid over stirring. 
  5. Let sit for 5 minutes.  The batter should thicken a bit.
  6. Carefully spoon the mixture into each mold, smoothing it needed.  Leave about 1/8 – 1/4” space from the top of the pan.
  7. Place in the center of the oven and bake for 15-18 minutes.  Test with a toothpick for doneness.  It should be moist, but not gooey or bone dry. 
  8. While baking, mix the butter, honey, cinnamon, and salt together until combined. 
  9. Store in the fridge until ready to use.
  10. Let the cornbread doughnuts cool for 5 minutes in the pan, then remove with the help of a small silicone spatula.  Slide it around all of the edges and it should slide right out.
  11. Let cool 5 more minutes to set.
  12. Top with honey butter and eat.  -- Or, melt the butter and whisk the honey, cinnamon, and salt into it, to use as a melted topping.

notes: For altitude around 5,000’ set your oven to 370* and decrease the baking powder to 1.5 teaspoons.  Bake time may decrease by a minute or two.  You can also make these with a muffin pan, but bake time will differ.

cornbread doughnuts | edible perspective

Think you can handle a savory doughnut?

Ashley