Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1.25 teaspoons baking powder
• 1 teaspoon salt
• 0.5 teaspoons baking soda
• 1 large egg
• 0.5 cups white sugar
• 6 tablespoons unsalted butter
• 0.5 cups milk
• 0.5 cups buttermilk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously butter 2 nonstick donut pans (6 compartments per pan).
2. 2 Whisk flour, cornmeal, baking powder, salt, and baking soda together in a bowl; set aside.
3. 3 Add egg and sugar to a large bowl; whisk until mixture turns a pale yellow, about 1 minute.
4. 4 Whisk in melted butter until combined, then whisk in milk and buttermilk. Add cornmeal mixture and whisk until a thick, sticky batter forms, 2 to 3 minutes, to develop a little bit of gluten so donuts are not overly fragile after baking.
5. 5 Spoon or pipe batter evenly into prepared pans, for 12 donuts total. Tap pans on the counter a few times to settle the batter down.
6. 6 Bake in the preheated oven until golden on the top and a toothpick inserted in the thickest part comes out clean, about 15 minutes.
7. 7 Let cool for 10 minutes; remove donuts from pans to cool completely on a wire rack.
8. 8 Whisk confectioner's sugar, lemon juice, milk, and chipotle together in a small bowl until very thick and smooth. Add confectioner's sugar, a small amount at a time, to form an icing thick enough to hold its shape when piped.
9. 9 Pipe or spread icing as desired over donuts. Let icing set until firm, 30 to 60 minutes.

Nutrition per serving