Sweet Corn and Honee Donuts

Sweet Corn and Honee Donuts, Lay The Table
These are not your average donuts. They’re more like muffins in donut form. They’re hearty, sweet, and earthy with recognizable corn and honee flavors. I made them on National Donut Day which also happened to be a Maizey Day (days in which my 4 year old sister comes to visit). Maizey couldn’t believe her luck when she saw me pull donuts out of the oven. Kids are weird so I wasn’t sure she’d be into corn donuts, but she loved them.

Sweet Corn and Honee Donuts, Lay The Table
I’ve always adored the taste of honey, and in my pre-vegan days I was a bit of a connoisseur. There weren’t a lot of great honey alternatives at that point so it was the last thing I stopped eating when I went vegan. When Bee Free Honee entered my life years later I was incredibly excited. If you’re unfamiliar with it, Bee Free Honee is a thick syrup made from apples. On its own it tastes like apples, but drizzled over food or used in recipes it tastes like regular honey in the best way. I keep at least one bottle in my pantry at all times for recipes, teas, drizzling, etc.

Related Posts: Milk and Honey Rice Crispy Treats 

Sweet Corn and Honee Donuts, Lay The Table

I knew I wanted to make honee donuts for National Donut Day, and fresh corn was an obvious choice when considering what to pair with it. Corn’s natural sweetness is so lovely, and I don’t think it gets used in sweets enough. And think of it this way – isn’t honey drizzled over cornbread one of life’s great pleasures?  Sweet Corn and Honee Donuts, Lay The Table
These donuts are straight up sophisticated, but they’re also kid approved. I used a real kid to find that out, y’all. Ideally they would be paired with tofu scramble, fruit, and a cup of black coffee (or almond milk if you’re a child). Plus, they taste like Summer in such a unique way. Corn is cheap and wonderful right now so get to it!

Sweet Corn and Honee Donuts
Makes 8-10 donuts

  • 2 small corn on the cobs
  • About 1/4 cup non-dairy milk
  • 1/2 teaspoon apple cider vinegar
  • 1 1/4 cups all purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/3 cup melted Earth Balance Buttery Spread, or canola oil
  • 1/2 cup granulated sugar
  • 1/4 cup Bee Free Honee (or Sohgave! Honey Flavored Agave Syrup)
  • 1 teaspoon vanilla extract


  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon honey
  • non-dairy milk


1. Preheat your oven to 350 degrees and spray a donut pan with non-stick oil spray. Over a large mixing bowl grate the corncobs with a grater – just like you were grating cheese. This will break down the kernels, and release juices from the cob.

2. Pour the grated corn and juice into a 1/2 cup measuring cup. Pour in enough milk to bring the amount to 1/2 cup. Pour this mixture back into the mixing bowl. Add the vinegar, and set aside for a few minutes while you combine the dry ingredients.

3. In a smaller mixing bowl mix together the flour, cornmeal, baking powder, cornstarch, and salt. Set aside.

4. Whisk the Earth Balance, sugar, honee, and vanilla into the corn/milk mixture until everything is thoroughly combined.

5. Pour the dry ingredients over the wet ingredients, and use a spatula to mix everything together until just combined. Do not over mix.

6. Spoon the batter into the donut pan, and bake for 13-15 minutes – just until a toothpick comes out clean. Let the donuts cool in the pan for ten minutes before moving them to a cooling rack.

7. While the donuts bake make the glaze by whisking together the powdered sugar, vanilla, and honee. Drizzle in enough non-dairy milk to make a pretty thick and glazey glaze.

8. When the donuts are completely cool dip each of them into the glaze. Allow them to hang out on a cooling rack for at least 10 minutes to give the glaze a chance to harden. Store the donuts in an airtight container at room temperature.

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