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American·Dessert

Chipotle-Iced Cornbread Donut

A clever savory-sweet hybrid that transforms tender cornbread batter into baked donuts finished with a spicy chipotle and lemon glaze.

Prep

15m

Cook

15m

Total

60m

Serves

6

Method

  1. 01

    In a mixing bowl, whisk together the all-purpose flour, cornmeal, salt, baking powder, and baking soda for about 30 seconds until thoroughly and evenly combined.

    Step 1
    Watch · 0:21
  2. 02

    In a separate bowl, whisk one large egg and white sugar for about a minute until light and creamy. Whisk in the melted butter until emulsified, then stir in the whole milk and buttermilk.

    Step 2
    Watch · 0:47
  3. 03

    Dump the dry ingredients into the wet mixture. Whisk the batter for a minute or two to ensure the structure is strong enough to hold its shape once baked.

    Step 3
    Watch · 1:34
  4. 04

    Transfer the batter into a piping bag and fill generously buttered donut tins almost to the top. Tap the tins firmly on the counter to settle the batter, then bake at 375°F (190°C) for approximately 15 minutes or until a toothpick comes out clean.

    Step 4
    Watch · 2:10
  5. 05

    Let the donuts sit in the tins for 10 minutes to contract before unmolding onto a cooling rack. Once completely cooled, optionally trim the center holes with a small round cutter for a more classic donut look.

    Step 5
    Watch · 3:50
  6. 06

    Whisk powdered sugar, ground chipotle, lemon juice, and a splash of milk until a very thick icing forms. Pipe the icing over the cooled donuts and allow them to sit for 30 to 60 minutes until the glaze hardens.

    Step 6
    Watch · 5:09

From Chef John

  • “Should I tap that? And the answer this time is definitely yes.”
  • “Sugar is considered a wet ingredient. And no, you did not need to know that, but now it's too late.”
  • “You guys are after all the king tutts of making the donuts that make people go nuts.”