Cornbread Donuts with Chili Crisp Glaze
truthfully, this is a recipe i abandoned a long time ago back in the fall. but now, with summer here, and the barbecue fired up, it seemed like a fitting little side snack to develop and enjoy. These tender, baked donuts are a little sweet, a little spicy, and packed with a wholeeee lot of flavour. A super versatile treat, that can be enjoyed alongside your tea or coffee, or a side dish at your next barbecue to accompany grilled meats, veggies, and tangy slaws. This recipe uses one of my favourite condiments – Fly by Jing’s Chili Crisp, which you can also pick up from our pantry here.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Makes: 6 donuts
Ingredients
1/2 cup cornmeal
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 tbsp packed brown sugar
1 tsp baking powder
1/4 tsp kosher salt
1/4 cup milk
1 egg
2 tbsp vegetable oil
1 cup icing sugar
1 tbsp lemon juice
1 tbsp chili crisp
Directions
1.Preheat oven to 350°F. Lightly grease and flour a 6-piece donut pan; set aside.
2.Whisk cornmeal with flour, granulated sugar, baking powder, and salt; set aside.
3.Add milk, egg, and vegetable oil to a large bowl and whisk to combine. Gently stir in cornmeal mixture, cramping down sides, until smooth and combined.
4.Divide mixture evenly among prepared donut pan. Bake for 10 to 12 minutes, or until donuts are lightly golden and set. Remove from oven and let cool to room temperature. Run a small rubber spatula around edges of donuts to release. Remove from pan.
5.Meanwhile, stir icing sugar with lemon juice and 1 tbsp water until smooth and combined. Add additional lemon juice or icing sugar as needed to achieve a smooth, creamy consistency that coats the back of a spoon and has a super silky texture. Swirl in chili crisp with small spoon or skewer.
6.Dip tops of donuts into chili crisp glaze and place on wire rack placed over baking tray. Spoon any remaining glaze evenly over top. Let stand until glaze is set. Store these delicious lil donuts in an air-tight container for up to 3 days, or eat them all immediately - no judgment here!
Tip: for added heat, spoon crispy bits of chili crisp onto donuts after dipping; if desired.
