Recipes for "cornbread"

Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don't have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)

Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.

Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.

To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days

To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

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Simply Recipes / Sally Vargas

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 6-cup muffin tin.

Combine cornmeal, flour, baking soda, and salt in a large bowl; stir in applesauce, soy milk, and agave nectar. Slowly stir in oil while continually stirring. Pour into the prepared muffin tin.

Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Spray an 8x8-inch square baking dish or pan with nonstick cooking spray.

In a large bowl, combine the cornbread mix and water and whisk until smooth. Gently fold in the thawed corn, crumbled queso fresco, and pickled peppers, being careful to not break up the cheese too much. Transfer the batter to the greased baking dish and smooth over the top.

Bake until golden brown on the top and edges and a toothpick inserted in the center comes out clean, 30 to 35 minutes, rotating halfway through the baking time.

While the cornbread is baking, in a small bowl, stir together the mayonnaise, sour cream, and Tajín seasoning. Store in the fridge until ready to serve.

Let the cornbread cool for 10 to 20 minutes to serve warm, or let cool to room temperature, about 1 hour. Cut into squares and serve with the crema, if using.

Fully cooled cornbread can be wrapped in plastic wrap and stored in the baking dish at room temperature for up to 2 days or refrigerated for up to 5 days. The crema can be made in advance and refrigerated in an airtight container for up to 1 week.

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Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).

Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.

Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.

Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Beat together eggs, cottage cheese, and melted butter in a large bowl until well combined. Stir in cornbread mix until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour into the prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.

Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.

Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

Preheat the oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.

Combine flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.

Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add egg mixture to flour ingredients, mixing just until incorporated. Pour into the prepared pan.

Bake in the preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.

To make the stuffing: In a small bowl, combine 2 tablespoons salt with white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves; set aside.

In another bowl, combine minced onions, green onions, parsley, red peppers, chili peppers, and garlic.

Melt 1 cup butter in a large frying pan. Add prepared spice mix and cook for a few minutes. Add vegetable mixture; gently cook and stir for about 5 minutes without browning. Add stock and Tabasco: stir and cook 5 minutes more. Crumble cornbread into the skillet and mix; remove pan from heat.

Whisk 7 eggs and evaporated milk together; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove bay leaves. Place stuffing in a bowl; cool before stuffing turkey.

Gather all ingredients.

Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.

Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.

Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

Serve and enjoy!

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Stir flour, sugar, cornmeal, baking powder, and salt together in a mixing bowl. Pour in milk, beaten eggs, vegetable oil, melted butter, and honey; stir just to moisten.

Pour batter into the prepared baking dish.

Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.

Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.

In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Preheat the oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.

Beat sugar, butter, honey, eggs, and salt together in a large bowl until well combined. Mix in flour, cornmeal, and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, about 20 to 25 minutes.

Gather all ingredients.

Combine cornmeal, salt, and sugar in a medium bowl. Add boiling water and 1 tablespoon bacon grease; stir until bacon grease melts.

Pour bacon grease to a depth of 1/2-inch in a large skillet; heat to 375 degrees F (190 degrees C).

Shape cornmeal mixture into 12 flattened balls using a heaping tablespoon as a measuring guide.

Fry, turning once, in hot oil until crisp and golden brown, about 5 minutes. Drain on paper towels and serve warm.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.

Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.

In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.

Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.

Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.

Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.

Beat together butter and sugar in a large bowl.

Beat in eggs one at a time.

Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.

Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.

Pour batter into the prepared pan.

Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.

In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.

Bake in preheated oven for 30 minutes, until golden brown.

Add the oil to a 9 to 10-inch cast-iron skillet and place it in the oven so that it heats as the oven preheats.

Add the egg, honey, and butter to a medium mixing bowl and whisk together until well mixed. Add the cornmeal, flour, baking soda, salt, sour cream, and milk. Whisk just until combined—do not overmix. Add the jalapeños and give a quick mix.

Carefully remove the hot pan from the oven and tilt it slightly so the bottom is coated in the oil. Immediately pour the batter over top. The oil will sizzle, so be careful.

Return to the oven and bake until browned around the edges, golden brown on top, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Combine the softened butter, honey, and cayenne pepper in a small bowl and mix well.

Let the cornbread sit for 5 to 10 minutes before slicing and serving with the hot honey butter alongside.

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Put the canola oil in a 9 or 10-inch cast iron skillet and place the skillet in the oven as it preheats.

In a large bowl, whisk together the cornmeal, flour, baking soda and salt.

In a separate bowl, whisk together the yogurt, milk, and egg.

Pour the wet ingredients into the bowl of dry ingredients and stir to combine.

Stir in the melted butter, the chopped jalapeños, corn, and cheese.

Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven (double up the pot holders, the handle is hot!). Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula.

Return the skillet to the oven and bake for 20 to 25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean.

Let the jalapeño cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving. Remember that the skillet is still very HOT. I recommend keeping a pot holder draped over the handle, or rubbing the handle with ice to cool it down. (I've burned my hand picking up a hot skillet; it's no fun.)

Serving tip—drizzle with honey! There's plenty of butter in the batter, none extra needed.

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Place a 9 or 10-inch cast iron pan in the oven and preheat the oven to 350°F.

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, garlic powder, and salt. Add remaining ingredients, and stir until just combined.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Carefully remove the hot pan from the oven (remember the handle is hot!). Place a teaspoon of bacon fat in the bottom of the hot pan and swirl it around until it is all melted and coating the bottom of the pan. Pour the batter from the mixing bowl into the pan. Remember to put a pot holder over the hot handle of the pan and return it to the oven.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Bake at 350°F for 40 minutes or until golden brown. Remove from oven and let the cornbread cool in the pan.

Remember that the handle is hot and will stay hot for quite some time. I recommend rubbing an ice cube over the handle to cool it down, just to avoid someone burning their hand if they attempt to move the pan before it has cooled down enough.

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Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.

In a large, high-sided skillet or Dutch oven, warm the olive oil over medium heat until it’s shimmering and add the onions. Cook until translucent, about 4 to 5 minutes. Add the garlic and cook for an additional minute.

Add the squash, tomatoes, tomato paste, spices, and salt. Stir in the broth and bring mixture to a boil.

Cover the pot and reduce heat to low. Simmer for 15 to 18 minutes, or until squash is tender.

In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Using a wooden spoon, slowly stir in the butter, milk, and water; mix only until just combined. Set aside and let it sit for ten minutes or so, while the filling simmers.

Stir in the corn, beans, and greens into the filling, and continue cooking, covered, for 3 to 5 minutes, until mixture has thickened slightly and all the ingredients are incorporated.

Scrape the filling into the prepared pan and top with generous biscuit-sized clumps of cornbread topping (this can be rustic and uneven).

Bake for 20 to 25 minutes, or until filling is bubbling and topping is golden brown.

Remove from the oven allow to cool for 5 to 10 minutes before serving.

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Grease a 9x13-inch baking dish.

In a large bowl whisk together the cornmeal, flour, salt, baking powder, and baking soda.

In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter-sugar mixture.

Add the milk and the dry ingredients, a third at a time, and alternating wet/dry.

Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

Sally Vargas / Simply Recipes

Sally Vargas / Simply Recipes

Sally Vargas / Simply Recipes

Bake until the top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean, 30 to 35 minutes.

Let cool almost completely before serving.

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Sally Vargas

Sally Vargas / Simply Recipes

Preheat oven to 350°F. Cut the cornbread into 1/2-inch cubes; you should have about 8 cups. Spread them on a large rimmed baking sheet. Toast the cubes in oven for 10 minutes, flip, and toast 10 minutes more or until cubes look toasted and golden (about 20 minutes total). Let the cubes cool slightly, and then place in a large mixing bowl.

Butter a 9 x 13-inch baking dish with 1 tablespoon butter. Set aside.

Set a large, deep-sided skillet over medium-high heat. Add the canola oil and then sausage. Use a spoon to break sausage into smaller hunks as it cooks. Cook until the sausage nicely browned on all sides, 7 to 10 minutes. Transfer the sausage to a bowl and pour off pork fat.

Turn the heat to medium and add 4 tablespoons butter. Add onions, celery, and a pinch of salt. Cook 7 minutes or until very tender and fragrant. Add garlic and cook 1 minute more.

Spoon the onion mixture over the toasted cornbread. Fold in browned sausage, herbs, and stock. Taste and add salt as needed. Finally, fold in the eggs and mix until well combined. Some of the cornbread will crumble, which is fine.

At this point, stuffing can be covered and refrigerated for 1 day.

When ready, bake stuffing until piping hot and golden brown on top, 35 to 45 minutes. If the stuffing begins to brown too much on top during bake time, cover loosely with foil. Serve hot.

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1. Preheat the oven to 400 degrees F. Grease 16 muffin tins lightly with softened butter.

2. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof mixing bowl.

3. To the bowl, add the honey, buttermilk, and yogurt, whisking to combine. Whisk in the eggs. Now stir in the flour, cornmeal, baking powder, baking soda, and salt until just combined. Fold in the jalapeños, if using.

4. Divide the batter among the prepared muffin tins. Transfer to the oven and bake for 12-15 minutes, until golden brown. Let cool slightly in pan. Transfer muffins to a wire rack. Eat warm with additional butter and honey or let cool completely.

In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.

Place a large shallow pan of water on the bottom rack of your oven and preheat the oven to 400° F.

Preheat the oven to 325 degrees F (165 degrees C).

Combine sausage, celery, and onions in a large, deep skillet over medium-high heat. Cook, stirring often and breaking sausage up with a spoon, until sausage is evenly browned and crumbly and vegetables are translucent, 7 to 10 minutes. Remove from the heat and drain.

Transfer sausage mixture to a large bowl. Add crumbled cornbread, bread crumbs, chicken broth, poultry seasoning, and sage. Mix until well combined, then transfer to a 9x13-inch baking dish. Cover with foil.

Bake in the preheated oven until stuffing is well set and cooked through, about 45 minutes.

To make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.

Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.

Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.

Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

Combine butter, whole corn, creamed corn, cornbread mix, and sour cream in a mixing bowl until combined.

Pour into prepared casserole dish.

Bake in the preheated oven until golden brown and set, about 1 hour.

Brown the sausage in a large pot over medium high heat. Season with taco seasoning or other spices and salt. Drain over a bowl to remove excess grease.

Return sausage to pan and add tomatoes, hominy, and beans.

Refill two 14-ounce cans with water and add it to the pot.

Simmer for 15-20 minutes.

For the muffins, mix according to package directions and stir in the jalapeño and cheese. Bake according to package directions.

Serve soup with toppings and cornbread muffins.

Mix flours, cornmeal, baking soda, baking powder, sugar and salt in a mixing bowl. Add egg, buttermilk, and oil and whisk until just combined. If batter seems too thick, add a tablespoon or more of buttermilk.

Heat a waffle iron and pour batter onto hot griddles. Cook until waffles are lightly crispy and golden brown on the outside. Keep in a warm oven until ready to serve.

Warm up chili on the stovetop. While chili is heating up, place a frying pan over medium heat. Crack 1-2 eggs at a time into the pan (depending on the size of your pan), keeping them separate. Allow to fry for 3-4 minutes or until the surface of the egg whites are cooked through. The middle should still be runny. I didn’t flip my eggs because they were cooked through already and I didn’t want to break the yolks, but you could flip and cook on the other side if you’re good at frying eggs. 🙂

Stack waffles on a plate and top with a scoop of chili and a fried egg.

Gather the ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round cake pan.

Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.

Add milk, vegetable oil, and egg; whisk until well combined.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.

Slice and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.

Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.

Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9x13-inch baking dish.

Bake in the preheated oven until dressing is golden brown, about 30 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Place crumbled cornbread in a large bowl.

Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.

Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

Serve and enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.

Whisk cornmeal, flour, sugar, baking powder, and salt together in a bowl. Beat milk, oil, and eggs together in a separate large bowl; stir in cornmeal mixture until just combined. Fold in blueberries; pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.

Bake in preheated oven for 20 minutes, or until golden brown.

Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.

Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.

Prepare one 8x8-inch pan of cornbread according to package directions. Prepare enough biscuits to make a total of 4 cups crumbled, according to package directions. Cool cornbread and biscuits, then crumble, measure out 4 cups each, and set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Mix chicken broth, onion, celery, and butter in a small pot. Bring to boil and cook vegetables until tender.

In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups crumbled biscuits, sausage, chopped eggs, sage, salt, and pepper. Pour broth-vegetable mixture over sausage mixture; stir until combined.

Bake in the preheated oven for 30 to 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Generously butter 2 nonstick donut pans (6 compartments per pan).

Whisk flour, cornmeal, baking powder, salt, and baking soda together in a bowl; set aside.

Add egg and sugar to a large bowl; whisk until mixture turns a pale yellow, about 1 minute.

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.

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.

Bake in the preheated oven until golden on the top and a toothpick inserted in the thickest part comes out clean, about 15 minutes.

Let cool for 10 minutes; remove donuts from pans to cool completely on a wire rack.

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.

Pipe or spread icing as desired over donuts. Let icing set until firm, 30 to 60 minutes.