Jalapeno Cornbread Doughnuts Recipe

What’s Up, Hungry People

I love taking your run-of-the-mill recipes and transforming them into something completely different—like these Jalapeno Cornbread Doughnuts!

Yes, you read that title correctly. These delicious cornbread doughnuts are spiked with jalapenos to give them a nice kick of heat. As an added bonus, they are totally dippable, making them the perfect accompaniment for chilis, soups, and more!

But even if you don’t have a chili, you can still dip ’em in something delicious! I made a quick lime sour cream side dip—just in case.

I mean seriously, why aren’t these a thing everywhere!?

Here’s What You Need

• Jiffy cornbread mix – Provides a quick and easy base for the doughnuts.
• Butter (melted) – Adds richness and moisture to the batter.
• Flour – Gives structure to the doughnuts.
• Milk – Helps bind the ingredients together.
• Roasted corn – Adds sweetness and texture.
• Jalapeno (finely diced) – Brings a spicy kick to the doughnuts.
• Butter (sliced) – Creates a crispy edge and extra flavor.

For Sour Lime Crema:

• Plain Greek yogurt – Creamy base for the dip.
• Lime juice – Adds a tangy twist to the crema.

Let’s Cook

Preheat your oven to 350°F. Grab a small skillet and melt 4 tablespoons (or 1/2 stick) of butter over medium-high heat until it’s frothy and just starting to brown. Once it’s beautifully browned, set it aside to cool.

Meanwhile, in a mixing bowl, stir together the Jiffy mix, flour, milk, roasted corn, and finely diced jalapeno. You want a pretty thick batter. Once everything is mixed, fold in the cooled, melted butter.

Piping and Baking

Transfer this delicious batter into a large gallon baggie or a piping bag. Snip off the tip and pipe the batter into your doughnut tin or silicone mold. Make sure they’re filled just right for that perfect doughnut shape.

Now, for that extra touch, place the sliced butter around the edges of the batter—about 1-2 pats per doughnut. This little trick will give you a fantastic crispy edge. Bake the doughnuts for 15-20 minutes until they’re golden brown and irresistible. Let them cool in the tin for at least 15-20 minutes before you gently turn them out.

Making the Dip

While the doughnuts are baking and filling your kitchen with an amazing aroma, let’s whip up a quick dip. In a small bowl, mix together ½ cup of plain Greek yogurt with 1 tablespoon of lime juice. This simple, tangy dip is perfect for your spicy cornbread doughnuts.

Serving Up

Once your doughnuts are cool and set, serve them with the lime crema on the side. These doughnuts are great at room temperature and are perfect for dipping in your favorite chili or soup.

Troubleshooting and Tips

• Butter Browning: Keep an eye on the butter as it melts. Brown butter adds a nutty flavor, but it can burn quickly if left unattended.
• Piping Bag Hack: If you don’t have a piping bag, use a plastic storage bag and snip off a corner. It works just as well.
• Jalapeno Heat Control: Adjust the amount of jalapeno based on your heat preference. For less heat, remove the seeds and membranes.
• Cooling Time: Letting the doughnuts cool in the tin helps them set and makes them easier to remove without breaking.
• Dip Variations: Experiment with other dips like honey butter or a spicy aioli to complement your doughnuts.

These jalapeno cornbread doughnuts are a game-changer, bringing a spicy twist to a classic favorite. Perfect for dipping in soups, chilis, or enjoying with a tangy lime crema, they’re bound to be a hit at any gathering. The combination of roasted corn and jalapenos makes each bite a delightful surprise. Trust me, once you try these, you’ll wonder why cornbread doughnuts aren’t already a staple in every kitchen. Happy cooking, Hungry People!

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