A celebration of warm weather sunshine and seasonal bounty, today I couldn’t be more excited to share my Corny Cornbread Donuts, the perfect portable bite for all of your summer soirees and just in time for Father’s Day Weekend. These simple donuts are packed to the brim with sweet yellow corn, coconut sugar, and yellow cornmeal, taking only minutes to whip up so you can get out of the kitchen and enjoying the party. I serve my vegan cornbread donuts dunked in pure maple syrup or a summer inspired chili – especially alongside Susty Party’s seasonally inspired tableware. Ps. save time by making your donuts in advance. Pop them in the freezer and then defrost in the toaster at your convenience!
Perfect for early summer picnics and breezy evening BBQ’s, Susty’s springtime inspired tableware provides hosts an environmentally friendly and playfully vibrant way to serve up something special, providing 100% recycled, biodegradable, certified compostable, and disposable tableware – including cocktail napkins, wood cutlery, paper cups and straws, and plates. All Susty items are made in the USA by non-profit facilities with every purchase helping create jobs for the blind and visually impaired. Susty’s springtime inspired tableware can be found on the Susty Party website and at select West Elm stores including: Brooklyn Dumbo; Broadway St., NY; Chicago, IL; El Paso, TX; Vancouver and Toronto. Be sure to use my code inmybowl10 at checkout for an extra $10 off (!).
Corny Cornbread Donuts [makes 9 donuts]
1 tablespoons apple cider vinegar
1 cups almond milk (or nondairy milk of choice)
¾ cups stone ground yellow corn meal
¼ cup all purpose flour
¼ cup whole wheat flour
3 tablespoons coconut sugar
1 teaspoons baking soda
½ teaspoon sea salt
3 tablespoons coconut oil, melted
½ cup corn kernels, fresh or frozen
Preheat oven to 350 degrees F, rack in the middle. Lightly grease a donut pan with coconut oil.
In a medium bowl, whisk together apple cider vinegar and almond milk until well combined. Set aside.
In a large bowl, whisk together cornmeal, flours, baking soda, salt, and coconut sugar until all ingredients are well dispersed. Using a wooden spoon, stir in almond milk mixture and coconut oil until all ingredients are completely incorporated. Gently fold in corn kernels.
Carefully pour batter into lightly greased donut pan (my pan holds 6 donuts at a time). This is easiest done using a smaller spoon to fill in the donut ring shape. Bake for 15 minutes, or until donuts are firm and golden, allowing donuts to cool before removing them from pan. Repeat with remaining batter until all donuts are made. Serve and enjoy!
Nutritional Information [per donut]
130 Calories, 5g Fat, 20g Carbohydrates, 1.6g Fiber, 5.7g Sugar, 2g Protein
Thank you Susty Party for sponsoring this post, and thank you for reading!