Cooked - Cornbread Donut Loaf

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cornbread Donut Loaf

1.0

190 g light brown sugar, packed (scant 1 cup)

85 g granulated sugar (scant ½ cup)

110 g neutral oil (½ cup)

20 g melted butter (1 tablespoon + 1 teaspoon) (I use Country Crock Plant Butter Sticks)

160 g plain unsweetened yogurt (⅔ cup), room temperature (I use Forager)

145 g milk (just over ½ cup), room temperature (I use Silk)

2 teaspoons vanilla bean paste

1 teaspoon apple cider vinegar

175 g all-purpose flour (1⅓ cups + 2 tablespoons)

100 g fine yellow cornmeal (scant ⅞ cup)

6 g cornstarch (2 teaspoons)

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon fine sea salt

¼ teaspoon ground nutmeg

Sugar Crust: 30 g coarse sanding sugar

15 g granulated sugar

6 g fine yellow cornmeal (2 teaspoons)

Tiny pinch fine sea salt

Tiny pinch ground nutmeg

Vanilla Glaze (Optional): 150 g powdered sugar (1¼ cups), sifted

50–55 g milk (scant ¼ cup)

½ teaspoon vanilla bean paste

Tiny pinch fine sea salt

Preheat oven to 350°F. Grease and fully line a 9x5 loaf pan with parchment.
In a small bowl, stir together all sugar crust ingredients. Set aside.
In a large bowl, whisk together brown sugar, granulated sugar, oil, melted butter, yogurt, milk, vanilla bean paste, and apple cider vinegar until completely smooth.
Add dry ingredients directly to the bowl.
Whisk until fully combined and no dry streaks remain.
Transfer batter to prepared loaf pan and smooth the top.
Sprinkle sugar crust evenly over the entire surface.
Bake for 45-55 minutes, until a tester inserted into the center comes out clean.
Cool in the pan for 25 minutes, then transfer to a wire rack.
If glazing, whisk all ingredients until smooth and fluid. Spoon over the slightly warm loaf and chill.
Best after chilling overnight

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 5 weeks ago

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