Cornbread Doughnuts with Cranberry Glaze and Pecans

Cornbread Doughnuts with Cranberry Glaze and Pecans

Cornbread doughnuts are a fun and unique way to enjoy cornbread this holiday season. They make a great side dish with your holiday meal and are a unique and flavorful sweet dessert. The options are endless for creating fun little doughnuts that the entire family will love. Experiment in your own kitchen to create delicious combinations of doughnuts with your favorite toppings. You can even host a doughnut party for the kids where they can dip the doughnuts into different toppings including everything from cranberry glaze and pecans to chocolate and sprinkles. You can really get creative with the doughnuts by doing both sweet and savory combinations.

Cornbread Doughnuts with Cranberry Glaze and Pecans

For this recipe, I used the KitchenAid® Professional-Grade Nonstick 6-Cavity Mini Doughnut Pan. The doughnut pans have a durable nonstick coating and are made from professional weight steel. Best of all, you can simply place the pans in the dishwasher for easy cleanup.

Cornbread Doughnuts with Cranberry Glaze and Pecans

To make the doughnuts, grease your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with butter or baking spray. Preheat the oven to 375° F. In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder and salt. In a small bowl, combine the egg, yogurt, honey, canola oil and lemon zest. Add the wet ingredients to the bowl with the dry ingredients and gently fold until combined. Add the batter to a large piping bag or re-sealable zipper storage bag with the tip cut off. Fill each cavity to only 1/2 full because the doughnuts will rise. You want to leave room for the fun doughnut holes in the middle. Bake for 5 to 7 minutes or until golden and puffed up. Let cool for 5 minutes and then flip over onto a cooling rack.

Cornbread Doughnuts with Cranberry Glaze and Pecans

Cornbread Doughnuts with Cranberry Glaze and Pecans

Once the doughnuts are cool, prepare the glaze by whisking together the confectioners’ sugar, cranberry sauce and water. You can adjust the amount of cranberry sauce or water until you achieve your desired consistency and flavor. The cranberry sauce adds a beautiful pink color to the glaze and creates a fresh flavor to complement the cornbread. For a crunchy addition, sprinkle finely chopped pecans onto the doughnuts.

Cornbread Doughnuts with Cranberry Glaze and Pecans

You’ll want to make these doughnuts again and again. Prep is easy and they are baked in the oven in less than 10 minutes. Gather some of your favorite ingredients including everything from eggnog and cinnamon-sugar topping to blueberries, lemon and honey.

Cornbread Doughnuts with Cranberry Glaze and Pecans

Go ahead, bake a batch of cornbread doughnuts with your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans and experiment with fun toppings to create your own unique combination of flavors!

Be sure to share your Cornbread Doughnuts with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Cornbread Doughnuts with Cranberry Glaze and Pecans

Makes 12 mini doughnuts

INGREDIENTS

For the doughnuts

1/2 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
Pinch of salt
1 egg, lightly beaten
1/2 cup Greek yogurt
2 tablespoons honey
1 tablespoon canola oil
1 teaspoon freshly grated lemon zest

For the cranberry glaze

3/4 cup confectioners’ sugar
1-2 tablespoons cranberry sauce
2-3 tablespoons water, or more as needed
1/2 cup finely chopped pecans, for topping

DIRECTIONS

For the doughnuts

Preheat the oven to 375° F. Lightly grease a set of 2 KitchenAid® Professional-Grade Nonstick 6-Cavity Mini Doughnut Pans with butter or baking spray.

In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder and salt. In a small bowl, combine the egg, yogurt, honey, canola oil and lemon zest. Add the wet ingredients to the bowl with the dry ingredients and gently fold until combined.

Add the batter to a large piping bag or a large re-sealable zipper storage bag with the tip cut off. Fill each cavity 1/2 full. Bake for 5 to 7 minutes or until golden and puffed up. Let cool for 5 minutes and then flip over onto a cooling rack.

For the cranberry glaze

Whisk together the confectioners’ sugar, cranberry sauce and two tablespoons water. Add more water, if needed, to smooth the glaze. Dip doughnuts into glaze or pour glaze on top of doughnuts using a spoon. Top with chopped pecans and serve. Experiment with your own toppings to create unique combinations and flavors!

Cornbread Doughnuts with Cranberry Glaze and Pecans Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

KitchenAid Nonstick 6-Cavity Mini Doughnut Pan
Have fun making doughnuts at home with our mini doughnut pans. Bake up to a dozen with this set of two, 6-cavity pans. The nonstick coating makes it easy to remove doughnuts for effortless cleaning. Learn More

KitchenAid ® Nonstick 6-Cavity Mini Doughnut Pan

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