My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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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?


Reader Comments (22)

oh yes, i can definitely handle a savory donut. particularly this one. :) yum.
congrats on being halfway through your doughnut recipes! - can't wait to see them all!
October 15, 2012 | Unregistered Commenterkris
I love the idea of savory donuts - the shape is so pleasing, and somehow cornbread donuts just seem like such a logical fit. They'd be perfect for dunking in soup!
October 15, 2012 | Unregistered CommenterJess
You've outdone yourself. This is amazing. Mouth salivating.
October 15, 2012 | Unregistered CommenterJenny
Love the idea of a savory doughnut. If there can be savory scones and muffins, why not a savory doughnut. These look fantastic and I cannot wait to make them, I've become completely obsessed with baked doughnuts recently (for better or for worse). Congratulations on getting to the halfway point for your book, so exciting! :)
October 15, 2012 | Unregistered CommenterEmilia
I am actually not the world's biggest donut fan but these look amazing! I am so excited you have a savory chapter!
October 15, 2012 | Unregistered CommenterAnne
These look like my perfect donut! I'm in love with cornbread, but want that subtle sweetness as well, these are going on the "to bake" list!
October 15, 2012 | Unregistered CommenterAbby@totes delish
congrats on the halfway point!!!! Hang in there!!! :)
October 15, 2012 | Unregistered CommenterTeri {a foodie stays fit}
dude, halfway? i think i would have thrown my donut pans against the wall by now :) unless, of course, every donut i made was as good as these sound!
October 15, 2012 | Unregistered CommenterHeather @ Heather's Dish
@Jess - Definite soup material!

@Emilia - Thanks so much! Good to hear you're obsessed. I'm actually still enjoying them a lot, surprisingly.

@Teri - Thank you!! xo

@Heather - Your comment gave me a good laugh this morning. :) It hasn't happened yet.
October 15, 2012 | Registered CommenterAshley
Oh my gosh these look amazing. I love your instagrammed photos. I'm already imagining making those with jalapenos and cheddar mixed in - so yummy and perfect dunked into a hot bowl of veggie chili this winter!
October 15, 2012 | Unregistered Commenterdeva by definition
A savory doughnut sounds like a perfect idea! And I bet it's a relief after testing to many sweet recipes. :)
October 15, 2012 | Unregistered CommenterEileen
These sound heven;y and so perfect for fall!!
October 15, 2012 | Unregistered Commentersteph
This must be made with chili ASAP!
October 15, 2012 | Unregistered CommenterJanetha
Yep, pretty sure I can handle it ;) I think that honey butter needs to be made asap and spread on all sorts of things in addition to this doughnut!
I've never tried a savory doughnut, but I love the idea! These look like the perfect thing to go with a bowl of chili. I can't wait to start experimenting with a vegan version!
October 15, 2012 | Unregistered CommenterKerry
making these. FOR SURE.
October 15, 2012 | Unregistered Commenterjessica
I give a big YES to cornbread doughnuts! (<< normally I spell it 'donuts' but I just spelled it correctly without meaning to... you are rubbing off on me!) I had an idea for a doughnut recipe after making some zucchini bread last night (one of your recipes!)... zucchini bread doughnuts! You've probably already thought of that though :) Have a wonderful day!
October 16, 2012 | Unregistered CommenterAndrea
Can totally handle it.

Also, this doughnut twist pan looks like something I need to invest in.
October 16, 2012 | Unregistered CommenterKatie
@Kerry - Definitely a good chili companion!
@Andrea - I've read it's right either way! ;) And, I definitely have zucchini bread doughnuts in the book!!
October 16, 2012 | Registered CommenterAshley
These look wonderful! I love cornbread and I love doughnuts. Yum.
October 18, 2012 | Unregistered CommenterJoanne @ Inspired Taste
I want to make these for dinner but my son isn't a year old so I can't use honey. Do you think grade B maple syrup would work alright? :)
September 18, 2013 | Unregistered CommenterMrsBrownie
That will work perfectly!
September 19, 2013 | Registered CommenterAshley

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