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Jalapeno Cornbread Donuts

I'm in full on comfort food mode now that the temps have dropped. Soup, chili and stew are being added back to the menu and I'm excited to give some new sides a try.  

This recipe comes from Sara Mellas' The Easy Baked Donut Cookbook. I'd already had two other successes from it, the Apple Cider Donuts and the S'mores Donuts, but this was my first try at a savory one.  

I made a few minor changes, the first being that I used my stand mixer instead of a hand mixer.  12 minutes is a long time to hand blend something. I substituted hot honey for the regular, and The Spicy Shark is my go to brand.  

I had an overload of Fiesta blend cheese, so I used that instead of cheddar. I also did not measure the cheese, which lead to the donuts being slightly larger than they should have been and so they lost a little of the donut shape. 

 

The texture was absolutely amazing and the heat level was just right for me. You can definitely dial it up by using a different pepper or just use chives or green onion if you're not a fan.  I served them alongside Sweet Potato and Black Bean chili that I'll be sharing with you later this week.  


Jalapeno Cornbread Donuts

Jalapeno Cheese Cornbread Donuts
Author: Jolene's Recipe Journal

Ingredients

  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 2 Tablespoons hot honey (I like the Spicy Shark brand)
  • 1 large room temperature egg
  • 1 cup room temperature buttermilk
  • 1 cup flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 small jalapeno pepper, seeded and diced small
  • 1/2 cup (4 oz) shredded Fiesta blend cheese

Instructions

  1. Heat oven to 350. In a large mixing bowl add melted butter, sugar and hot honey. Beat for 12 minutes until smooth. Add egg and beat for an additional minute, then add buttermilk and beat until just combined, about 30 seconds.
  2. Add flour, cornmeal, baking powder, baking soda, salt and garlic powder and beat on medium low. Scrape down the sides if necessary. Add in the jalapeno and half of the cheese.
  3. Coat donut pans with nonstick spray. Load batter into a piping bag and fill donut pans. Sprinkle the remainting cheese on top.
  4. Bake for 12 to 14 minutes for full size donuts, 7 to 8 minutes for mini donuts. Test for doneness using a toothpick inserted by the centers, it should pull out clean.
  5. Let cool in pans on a rack for 10 minutes. Turn the donuts gently out onto the rack and let them cool completely.

Notes

Source: The Easy Baked Donut Cookbook, Sara Mellas

Recommended Products:

Wilton 12-Inch Disposable Cake Decorating Bags, 50-Count Pastry Bags
Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count
The Easy Baked Donut Cookbook

Other recipes you may enjoy:

Spicy Touchdown Chili

Herbed Chicken and Spinach Soup


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Comments

Inger said…
I am seriously in the mood for soup lately and it's so nice to have a fun side like this!
November 5, 2022 at 1:21 PM

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