Cheddar Sriracha Cornbread Donuts Recipe

Name: Cheddar Sriracha Cornbread Donuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup stone ground medium grind cornmeal; 1/2 cup whole wheat flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon fine grain sea salt; 1 large egg (at room temp); 2/3 cup low-fat buttermilk (at room temp); 1 tablespoon butter, melted and cooled; 1/2 cup shredded cheddar cheese (sharp cheddar tastes best); 1 tablespoon Sriracha sauce; 1 tablespoon finely chopped green onions or sun-dried tomatoes (optional)

Servings: persons

1/2 cup stone ground medium grind cornmeal
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine grain sea salt
1 large egg (at room temp)
2/3 cup low-fat buttermilk (at room temp)
1 tablespoon butter, melted and cooled
1/2 cup shredded cheddar cheese (sharp cheddar tastes best)
1 tablespoon Sriracha sauce
1 tablespoon finely chopped green onions or sun-dried tomatoes (optional)

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.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup stone ground medium grind cornmeal, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Cheddar Sriracha Cornbread Donuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheddar Sriracha Cornbread Donuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions