I recently got a new donut baking pan. I did not want to fry donuts, so I bake them. The pan is marvelous. But if there is one thing I cannot stand, is a pan that takes up alot of space that can only be used for one thing. HA, I had a moment.
The below recipe will make a tad more than 12 corn bundts. You will either need two of the above pan or one with 12 spots.
Tonight I made cornbread from scratch. You can visit my post of my original recipe here. I have made corn sticks, corn muffins, and cornbread in the iron skillet. But never had I made cornbread in the shape of a bundt. So tonight instead of waiting for my skillet to get hot, I whipped out the donut mini bundt pan. Viola, no matter what shape you make them, they are delicious. These will be great to dunk in milk like a donut! But tonight I am making poor man’s stew, so we will be dunking our Corn Donuts in the soup. MMMMmmm
Preheat oven to 425 degrees.
In a large bowl mix the following dry ingredients:
- 1 c all purpose flour
- 1 c yellow, white, or blue cornmeal
- 3 T sugar
- 1 T baking powder
- 1/2 teas salt
In a 2 cup liquid measuring cup, beat two eggs. Add the following ingredients to the eggs and mix well in the measuring cup:
- 1 c milk (buttermilk can be used too)
- 1/4 cooking oil or shortening/coconut oil melted
Make a well in the large bowl of dry ingredients. Spoon the batter into the donut pan. Try to keep the donut shape and do not over fill. Cook for approx 13 minutes. This recipe will have a bit leftover. You can put those in a silicone baking cup and make a corn cake muffin too. That will require more baking time.
These will be great for the summer months as the baking time is decreased by 7 minutes and you do not have to get the skillet piping hot either.