First Monday Favorites – September 2017

Diced jalapeño and peaches make these cornbread dinner donuts a particularly delicious treat with just the right hint of sweet and spicy flavor.

This month, there were a couple of recipes that stood out more in my mind than others. Easy French Onion Soup was a real favorite, as was this Chocolate Zucchini Bread Pumpkin Seed Cake, and this Sweet Roasted Tomato, Peach, & Fennel Chutney. However, when it came down to making a decision, I had no choice but to pick these Jalapeño and Peach Cornbread Dinner Donuts.

These sweet and spicy donuts were pretty much unforgettable and B.O.B. Bob and I couldn’t resist eating them night after night for dinner. It was also nice to finally have a chance to actually use my Donut Pan, which has been sitting in our garage for almost a year untouched. I suggest you make sure to try this recipe out for yourself while fresh peaches are still in season.

You can find the original recipe for these Jalapeño and Peach Cornbread Dinner Donuts HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.

Jalapeño and Peach Cornbread Dinner Donuts

Jalapeño and Peach Cornbread Dinner Donuts


  • 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


  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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*Some affiliate links can be found in this post. Diced jalapeño and peaches make these cornbread dinner donuts a particularly delicious treat with just the right hint of sweet and spicy flavor.

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What recipe did you make last month that surprised, delighted and blew you away with how good it was; not the recipe with the most views, but your own personal favorite? Please link only recipes that are new to you and that you personally made over the past month. Add your recipe link below and feel free to visit other great First Monday Favorites.