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.
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.
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.
gluten-free // 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
- 1/4 cup butter, softened
- 3 tablespoons honey
- 1/4 teaspoon cinnamon
- pinch of salt
- Preheat your oven to 350* and grease you doughnut pan thoroughly with butter.
- Mix together all of the dry ingredients in a large bowl.
- Whisk together all of the wet ingredients in a separate bowl until well combined.
- Pour the wet into the dry and mix with a large spoon until just combined. Avoid over stirring.
- Let sit for 5 minutes. The batter should thicken a bit.
- Carefully spoon the mixture into each mold, smoothing it needed. Leave about 1/8 – 1/4” space from the top of the pan.
- 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.
- While baking, mix the butter, honey, cinnamon, and salt together until combined.
- Store in the fridge until ready to use.
- 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.
- Let cool 5 more minutes to set.
- 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.
Think you can handle a savory doughnut?