Cranberry Orange Cornbread Donuts are hearty donuts filled with tart cranberries, tangy buttermilk and toothy cornmeal. Drizzle your baked donuts with a honey sweetened orange glaze for a delicious less than 200 calorie toaster oven treat!
Now that we’ve said goodbye to summer with Peachy Pita Pizzas it’s time to dive head first into one of fall’s best flavor combinations with a recipe for Cranberry Orange Cornbread Donuts. Citrus glazed baked cornbread donuts bursting with cranberries…2 please!
With cranberry harvest season lasting only a few months I usually make this recipe with frozen cranberries. Frozen cranberries are awesome, especially in September when you are craving cranberry cornbread and the nice produce guy at Sprouts kindly tells you fresh cranberries won’t be making an appearance at your store until Thanksgiving.
Frozen cranberries are also awesome to have on hand for whipping up a batch of Balsamic Roasted Cranberries or a pan of crowd-pleasing White Chocolate Cranberry Orange Snack Cake.
The best part about using frozen cranberries in this recipe = you get to throw them straight into the batter frozen, no thawing!
The buttermilk-cornbread batter takes just a few minutes to mix together and bake up into tasty donuts. It will probably take longer than both times combined for the donuts to cool down so you can drizzle them with glaze!
The honey citrus glaze is perfectly yummy on its own. You should taste it before glazing the donuts though to see if you would like more honey or grated orange peel.
Be warned once you start “tasting” it there is a huge chance your donuts may never see that glaze. If I didn’t have to take pictures for you I would have grabbed a spoon and gave myself a bellyache 🙂
Got your bag of frozen cranberries and feeling ready to usher in fall? Well then let’s put on our cardigans, grab a donut pans (No. 3 on our list of Toaster Oven Essentials) and bake a welcoming batch of Cranberry Orange Cornbread Donuts!
Nutritional Information is an estimate for 1 Glazed Donut.