Jalapeño and Peach Cornbread Dinner Donuts

I’m really not sure how I can best sum up Secondhand Lions, this month’s featured Food n’ Flix movie. It’s certainly one of the cutest movies that I have seen in quite some time, and possibly also one of the funniest. Perhaps if I had to describe it in one sentence, the following would be it. Two elderly uncles, one abandoned nephew, a pack of random hilariously scruffy dogs, lots of corn, pesky unwanted and increasingly annoying relations who drop by way too often, African adventures, a pile of hidden cash, several traveling salesmen, a pig that thinks it’s a dog, one unfit mother, and a “defective” lion all rolled up into one big ol’ family movie adventure.

As far as food in the movie went, there really wasn’t much featured, however, there was certainly a whole lot of corn to be seen. I won’t ruin that part of the movie for you though. You’ll just have to watch it for yourself to find out what I’m gabbing on and on about. I only mention it because it was the inspiration behind these sweet and slightly spicy cornbread dinner donuts. Yes, that’s right, donuts for dinner. In my mind, it’s the kind of food a bunch of crazy and adventurous old uncles would let you eat for dinner. After you got finished playing with the “defective” lion of course.

Ingredients:

• 1 Tablespoon Unsalted Butter
• 1 1/2 Cups All-Purpose Flour
• 1/2 Cup Yellow Cornmeal
• 1/2 Cup Granulated Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Kosher Salt
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Honey
• 2 Eggs
• 1/2 Cup Heavy Whipping Cream
• 1/3 Cup Canola Oil
• 2 Peaches, Peeled & Finely Diced
• 1 Jalapeño, Seeded & Finely Diced

Directions:

1. Preheat oven to 325 degrees.
2. Coat a donut pan liberally with 1-tablespoon of unsalted butter; set aside.
3. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
4. In a small bowl, microwave the butter and honey for 30 seconds; set aside
5. In a medium bowl, whisk the eggs with the cream and canola oil.
6. Add the butter and honey mixture, whisk until well combined.
7. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
8. Fold the diced peaches and jalapeño into the batter.
9. Spoon the batter into the prepared donut pan and bake for 8 to 12 minutes, or until the donuts are golden brown and set.
10. Flip the donuts out onto a baking rack to cool and then repeat the baking process until all of the donut batter is gone.

Suggestions:

• You will not use all of the 1-tablespoon of butter to coat the donut pan, save the remainder to recoat the pan before filling the donut pan a second time.
• Need a Donut Pan? They aren’t very expensive and I’ll have to admit that they are pretty gosh darn easy to use and store.
• This recipe will yield between 8 and 10 donuts, depending on how full you fill the donut pan. I filled each spot in mine almost up to the rim, so my donuts took a little longer to bake. Make sure to check on the donuts every minute during the last few minutes of baking to ensure that they do not burn.

Improvements:

• Dust each donut with powdered sugar before serving.
• Serve with peach jam or preserves.
• Watch Secondhand Lions and create a recipe based on the movie with your family.
  
• Drizzle each warm donut with honey before serving.

Print

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Jalapeño and Peach Cornbread Dinner Donuts

Ingredients:

• 1 Tablespoon Unsalted Butter
• 1 1/2 Cups All-Purpose Flour
• 1/2 Cup Yellow Cornmeal
• 1/2 Cup Granulated Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Kosher Salt
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Honey
• 2 Eggs
• 1/2 Cup Heavy Whipping Cream
• 1/3 Cup Canola Oil
• 2 Peaches, Peeled & Finely Diced
• 1 Jalapeño, Seeded & Finely Diced

Directions:

1. Preheat oven to 325 degrees.
2. Coat a donut pan liberally with 1-tablespoon of unsalted butter; set aside.
3. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
4. In a small bowl, microwave the butter and honey for 30 seconds; set aside
5. In a medium bowl, whisk the eggs with the cream and canola oil.
6. Add the butter and honey mixture, whisk until well combined.
7. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
8. Fold the diced peaches and jalapeño into the batter.
9. Spoon the batter into the prepared donut pan and bake for 8 to 12 minutes, or until the donuts are golden brown and set.
10. Flip the donuts out onto a baking rack to cool and then repeat the baking process until all of the donut batter is gone.

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