- Cooking with My Kid - https://cookingwithmykid.com -
How A-MAZING would it be to dunk these little cornbread donuts into your gravy on Thanksgiving? I’ll answer that for you. It would be dreamy. I’d bet they would be a bit of a show stopper too. They’ll all be talking about how you had donuts on the table on Turkey Day!
The idea to do this came from my friend, Macki. She doesn’t like to see her pans to get lonely so she encouraged me to think about using some of my pans for things other than what they are intended. (She already knows I’m the queen of the muffin pan.)
After giving it some serious thought, we came up with the idea of making cornbread donuts using our mini donut pan! Who doesn’t like a good corn bread recipe?
A little someone liked the cornbread donuts very much! Now for the recipe…
Cornbread Donut Recipe
Thanksgiving Planning: Make 1 to 2 days ahead. Best stored in a tin.
Prep Time: 10 mins Cooking Time: 5 mins
2/3 cup yellow cornmeal
1/3 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
3 tablespoons granulated sugar
2 to 3 tablespoons butter (melted)
Preheat the oven to 400 degrees. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Use a teaspoon to dribble a small pool of butter in each cavity of the donut pan. Place half the batter in a small zip baggie and seal it. Cut a small hole in the corner of the baggie and pipe batter into the donut cavities on top of the butter. Only fill each cavity 1/2 way and before baking be sure to clean off any stray dough around the circle so there’s a hole in the middle of the donut. If making mini donuts, bake for 4 or 5 minutes. If baking regular sized donuts cook fro 8 to 10 minutes. Let cool for a moment and then flip over onto a cooling rack while still warm.
Here’s a link to a donut pan like the one I used: Nonstick Mini Donut Pan 
And here’s the standard size pan: Norpro 6-Count Nonstick Donut Pan 
Article printed from Cooking with My Kid: https://cookingwithmykid.com
URL to article: https://cookingwithmykid.com/dinner/cornbread-donuts/
URLs in this post:
 Nonstick Mini Donut Pan: http://www.amazon.com/gp/product/B0000DDVVL?ie=UTF8&tag=mookd-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000DDVVL
 Norpro 6-Count Nonstick Donut Pan: http://www.amazon.com/gp/product/B0002KZSSC?ie=UTF8&tag=mookd-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0002KZSSC
Copyright © 2010 Cooking With My Kid. All rights reserved.