Cornbread Donuts w. Salted Honey Glaze & Red Pepper Flakes
“Cornbread donuts with salted honey glaze and red chili pepper flakes” announced Roxy proudly.
The response was under-whelming, in that there was no response at all.
She added the glazed cornbread rings to the Thanksgiving bounty. And doubled down on her donuts: “Vegan, dairy-free, and full dairy. A version for every lifestyle choice.”
Darrin winked at her, picked up the tongs, took a moment to admire its vintage sheen, and then selected a full dairy version of the cornbread. He took a generous bite, and after a couple of chews decreed that it was “Sweet, salty, corny, toasty, spicy. You hit all the cornbread notes”
“I like my cornbread square” Groused a member of the peanut gallery.
“How appropriate” rejoined Darrin, making sure to offer a sweet smile after his latest lemon drop.
Roxy, well versed in THS (Tense Holiday Scenes ), knew that divert with food was always the best defense.
“I was going to make a traditional cornbread. But then I went on a donut adventure, in the city, and here they are” Roxy cocked her head conspiratorially towards the white glazed red speckled golden cornbread donuts.
“I’d say it was more of a Donut Peramubulation,” corrected Darrin before taking another bite of his cornbread donut.
“You made a Vegan option” Roxy’s mother, Dinah, said raising her eyebrows “Vic, Roxy made you a vegan version, wasn’t that nice of her?” She nudged her girlfriend’s attention towards the cornbread donuts.
“Like I said, I covered all lifestyle choices: Dairy-free Kosher. Vegan, and Wholly Cow. It’s Thanksgiving and all tastebuds are welcome”
You will need silicone donut shaped pans for this recipe. Spray donuts liberally with PAM. Preheat oven 375F. One recipe yields 6-9 donuts.
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1/2- 1 tsp. salt
1 tsp. baking powder
1/4 teaspoon baking soda
1. Whisk ingredients together in a medium sized bowl. Make a well in the center.
2. From here there are choices:
For Full Dairy version:
Add 1 beaten egg
and 2/3 cup Low-fat Milk or Buttermilk to the dry ingredients.
For Dairy Free Parve:
Add 1 beaten egg
and 2/3 cup coconut cream + 1 tbsp. apple cider vinegar mixed together, to the dry ingredients.
For Vegan:
Add 1 flaxseed replacement (1 Tbsp. flaxseed plus 3 tbsp. water)
and 2/3 cup coconut cream + 1 tbsp. apple cider vinegar, to the dry ingredients.
3. Mix ingredients together until smooth and loose.
4. Fold in 2 tbsp. your favorite oil or melted butter to the mixture.
5. Pour/scoop batter into the donut molds. Bake in pre-heated oven for 16-18 minutes, or until they turn golden around the edges.
Let cool.
6. For those who like to gild the donut:
2 cups powdered sugar
1/4 cup + 1 tbsp. water or milk
2 tbsp. honey/maple syrup
1/2 tsp. salt
mix together all ingredients until a thick glaze results. Dip donuts face down in the glaze. There is enough glaze for two batches of donuts. Allow the glaze to set on a sheet of parchment paper.
You can take it over the edge with:
A pinch of red chili flakes (I used gochugaro)
.
