Cheddar Sriracha Cornbread Donuts

These savory Cheddar Sriracha Cornbread Donuts are a flavorful blend of hearty cornmeal, whole wheat flour, spicy sriracha sauce and cheddar cheese.  Perfect as an afternoon snack or dunked in a warm bowl of vegetarian chili.     

I think we can all agree that cornbread on its own is pretty fantastic.  Adding cheddar equals savory goodness.  But stir in a little Sriracha sauce, throw that batter in a donut pan and the culinary opportunities multiply exponentially!

With this simple recipe for Cheddar Sriracha Cornbread Donuts you can be sinking your teeth into a hearty cheesy cornmeal donut in less than 30 minutes.

Cheddar Sriracha Cornbread Donuts Are An Awesome Excuse To Use Your Donut Pan!

I’m always looking for an opportunity to use my donut pan.  ← No. 3 on our list of Toaster Oven Essentials

Poor donut pans, they get neglected quite often.  You were so excited when you purchased it with your 40% off coupon at Michael’s.  Then it got tossed in the back of the cabinet to be passed over weekly in favor of your trusty ole muffin tin.

Well, let’s dust off those long forgotten donut pans and make some truly unique cornbread treats!  (For another equally unique donut pan use check out these Hidden-Egg Bagel Sandwiches)

The base of these savory donuts starts with a quality medium grind cornmeal (Bob’s Red Mill Cornmeal is always our cornmeal of choice).  The coarse texture from the medium-grind gives a hardiness to the donuts without making them too dense or heavy.

Tangy rich low-fat buttermilk is a must for moist cornbread.  And just a tablespoon of melted butter for a hint of buttery flavor without any greasiness.

Then comes the big guns of shredded sharp cheddar cheese and spicy Sriracha sauce.  The batter may look slightly pink and be a little chunky once you mix in the cheese and Sriracha.  Hang in there – that funky colored batter is going to bake up into a golden cheesy donut that just screams “Grab Me – Eat Me – I Taste Fantastic!”

We make these donuts about once a month when we are suffering from a case of LBT (Leftover Buttermilk Troubles) because baked donuts are always the answer to leftover buttermilk 🙂

***More Yummy Ways To Eat These Donuts***

The ones that aren’t devoured while cooling in the pan end up as cornbread veggie sandwiches, veggie burger buns and sometimes just warmed with a bit of butter and jam.

Because these cornbread donuts are easily frozen you can save a few for a lazy weekend morning.

Imagine strolling out to the kitchen, defrosting a Cheddar Sriracha Cornbread donut and pulling an apron over your pajamas.  Fry up an egg, grab a a leaf or two of kale, tomatoes and a generous helping of apricot jam.  You slap it all together and dig into a satisfying breakfast sandwich!

Now with a full belly and fuzzy slippers still on you can sneak off back to bed 🙂

If you are hopelessly in love with Sriracha and can’t imagine a meal without that tangy sauce check out our Sriracha Vinaigrette, Spicy Sriracha Roasted Red Potatoes, Mango Sriracha Potato Veggie Bowls or these high protein Sriracha Tempeh Lettuce Wraps!

*Have a few minutes to kill, enjoy a laugh watching Rhett & Link’s Sriracha Challenge and really see Sriracha’s taste elevating ability put to the test.

Cheddar Sriracha Cornbread Donuts

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Brie

Yield: 6 baked donuts

Cheddar Sriracha Cornbread Donuts made with whole wheat flour and lowfat buttermilk.

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

• 1/2 cup stone ground medium grind cornmeal (We use Bob’s Red Mill Brand)
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg (at room temp)
• 2/3 cup lowfat buttermilk (at room temp)
• 1 Tablespoon butter (melted and cooled)
• 1/2 cup shredded cheddar cheese
• 1 Tablespoon Sriracha sauce
• Optional: 1 Tablespoon Green Onions finely chopped (ends mostly) or 1 Tablespoon finely chopped sun-dried tomatoes

Instructions

1. Preheat your toaster oven or oven to 425 F and grease a six cavity donut pan.
2. In a medium sized bowl mix cornmeal, flour, baking powder, baking soda and salt.
3. Make a well in the center of the cornmeal/flour mixture, crack egg into well and mix all together.
4. Stir in buttermilk and then melted butter.
5. Quickly stir in Sriracha sauce, cheddar cheese and green onions/sun-dried tomatoes if you are using them.
6. Spoon mixture into the prepared pan (the cheddar will make it look a bit lumpy, that's a good thing).
7. Bake donuts at 425 F for 14 to 16 minutes.
8. Allow to cool in pan for at least 5 minutes before devouring them.

Recipe Type: Savory Donut, Breads

Notes

Nutritional information is an estimate for one donut.

6.6.15

http://toasterovenlove.com/cheddar-sriracha-cornbread-donuts-2/

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