The Starving Chef Recipe: Jalapeño Cornbread Doughnuts

Cornbread Doughnuts
Take that, maple glazed.

By Felicia Vargo, The Starving Chef

I love taking 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.

For step-by-step instructions with photos, click here.

Jalapeno Cornbread Doughnuts

Prep time: 10 minutes
Cook time: 15 minutes
Makes: 12 cornbread doughnuts


For Jalapeno Doughnuts

1 box Jiffy cornbread mix
4 T butter, melted & browned
¼ C flour
1/3 C milk
½ C roasted corn (drained)
1 jalapeno, finely chopped
½ stick butter, sliced thin

For Sauce

½ C sour cream
1 T lime juice

Here’s How
  1. Preheat the oven to 350 F. In a small skillet over medium-high heat, melt four tablespoons of butter until frothy and just beginning to brown. Set aside to cool.
  2. Meanwhile, stir together the Jiffy mix, flour, milk, roasted corn and jalapeno until a thick batter forms. Stir in the melted butter.
  3. 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.
  4. Place the sliced butter around the edges of the batter, about one to two 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.
  5. Optional: In a small bowl, combine 1/2 cup sour cream with one tablespoon lime juice for a tangy dip. Enjoy!

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Categories: Food & Dining