It's strawberry season! Is there anything better than biting into a perfectly red juicy strawberry? The answer is yes there is... because rosé...obviously. This flavor combination may sound strange but just trust me on this, it is the perfect mix of savory and sweet. The texture of the corn mixed with lush strawberries will have you reaching for seconds... or in my case, thirds.
This donut was inspired by a combination of my new found love of the tv show Chopped and an experience during my second grade Ohio history day. Again, trust me, I swear it all makes sense. The show Chopped is a competition where chefs are given a basket of crazy ingredients and asked to create either an appetizer, entree, or dessert (depending on the round). I have been on a Chopped binge and have gotten way too invested in the show. My social life is obviously blowing up. Nope. The show has inspired me to challenge myself to combine ingredients that may not normally be combined. I think it would be neat if you participated in this too. Would you be interested in naming 2-3 ingredients you would like to see combine that I would then make into a dish? Let me know in the comments below. I will be adding a submission form to my about page for your continued participation in this little challenge.
Oh, and before I get too far from explaining my second grade inspiration:
(Sorry to have built this story up, it is really not that interesting. Oh well, here I go...) In second grade we had an Ohio history day and one of the teachers made maize griddle cakes with blackberry jam to teach us about Native American farming traditions. I remember nothing of her lecture but I do remember having seconds on the pancakes. The lesson of this story is: teachers, always bring snacks to class because twenty years from now a past student may blog about you and at LEAST three people will read it. Or maybe just keep doing what your doing because also, I am a successful college graduate.
Baked Strawberry Corn Donuts
Reduced Strawberry Ingredients:
- 2 cups chopped strawberries
- 1/4 cup water
- 1/4 cup honey or maple syrup
Combine strawberries, water, and honey or syrup in a small pot on the stove. Turn stove to medium high heat until contents begin to simmer. Allow to simmer for approximately three minutes or until strawberries become soft. Remove from heat, set aside, and allow to cool. (Should reduce to about 1 1/2 cups of strawberries and juice.)
Donut Batter Ingredients:
- 2 1/2 cups of Bob's Red Mill Cornbread Mix
- 1 cup of reduced strawberries
- 1 cup water
- 1/4 cup maple syrup or honey
- 1 egg
- 1/4 cup coconut oil (melted and cooled)
- 1 teaspoon of vanilla
Preheat oven to 350 degrees. Add all ingredients to a bowl and stir just until combine. *Pour batter into a large ziplock bag (or a pastry bag if you fancy like that) and cut off one of the bag's corners. Squeeze the batter into a greased donut pan. Place in oven and bake for 12 minutes or until edges are golden brown. Remove from oven and allow to cool (in pan) completely. Makes a dozen donuts.
*This step isn't necessary, it is just a technique makes it easier to pour batter into donut pan.
- remaining 1/2 cup reduced strawberries*
- 1/2 coconut oil (melted and cooled)
- pinch of sea salt
- optional: add a touch more honey or maple syrup to taste
*if you have have less or more reduced strawberries, just add equal parts reduced strawberries to coconut oil, 1:1 ratio
Combine all ingredients in a blender and pulse just until strawberries are blended. Pour into a shallow bowl. Dip tops of cooled donuts in icing and set on a cooling rack. Allow icing to dry slightly. Enjoy!
You may have noticed that the color of the donuts in my photos vary in color. The darker/pinker icing was made with local organic strawberries and the lighter ones were made with regular ole strawberries from the store. Not only were the organic ones prettier but they were more ripe and tastier too!