Jalapeno Cornbread Doughnuts

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

pinterest cornbreaddonuts

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 dippale which makes 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!?

cornbread doughnuts

Jalapeno Cornbread Doughnuts

The Starving Chef
These delicious cornbread doughnuts are spiked with jalapenos to give them a nice kick of heat.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Snack
Servings 12 donuts


  • 1 box Jiffy cornbread mix
  • 4 tablespoons butter melted
  • ¼ cup flour
  • cup milk
  • ½ cup roasted corn drained
  • 1 jalapeno finely diced
  • 4 tablespoons butter sliced


  • ½ cup plain Greek yogurt
  • 1 tablespoon lime juice


  • Preheat the oven to 350 F. In a small skillet over medium high heat, melt 1/2 stick of butter until it is frothy and just beginning to brown. Set aside to cool.
  • Meanwhile, stir together the Jiffy mix, flour, milk, roasted corn and jalapeno until a thick batter forms. Stir in the melted butter.
  • Transfer the batter to a large/gallon baggie or piping bag. Snip the tip of the bag and pipe the batter into doughnut tin or silicone doughnut mold.
  • Place the sliced butter around the edges of the batter, about 1-2 pats per doughnut. Bake for 15-20 minutes until the doughnuts are golden brown. Let cool in the tin for at least 15-20 minutes before turning out the doughnuts.
  • In a small bowl, combine 1/2 cup sour cream with 1 tablespoon lime juice for a tangy dip. Serve on the side of cornbread donuts at room temperature. The cornbread will set as it cools. Enjoy!
Keyword corn, corn bread, donut, jalapeno
Tried this recipe?Let us know how it was!