Cheddar Sriracha Cornbread Donuts

  1. Preheat your toaster oven or oven to 425 F and grease a six-cavity donut pan.
  2. In a medium bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
  3. Make a well in the center of the cornmeal/flour mixture, add egg to well and whisk together.
  4. Stir in the buttermilk and melted butter.
  5. Stir in the Sriracha, cheddar cheese and green onions/sun-dried tomatoes (if using).
  6. Spoon mixture into the cavities of the prepared pan (the cheddar will make it look a bit lumpy).
  7. Bake donuts at 425 F for 14 to 16 minutes.
  8. Allow donuts to cool in pan for at least 5 minutes before running an offset spatula around the edges of the donuts. Remove from pan and enjoy.

stone ground, whole wheat flour, baking powder, baking soda, salt, egg, lowfat buttermilk, butter, cheddar cheese, sriracha sauce, green onions

Taken from food52.com/recipes/41174-cheddar-sriracha-cornbread-donuts (may not work)

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