Cornbread Donut Recipe

Thanksgiving Planning: Make 1 to 2 days ahead. Best stored in a tin.

Prep Time: 10 mins  Cooking Time: 5 mins

Ingredients:
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.