Cheddar Sriracha Cornbread Donuts

Preheat toaster oven to 425ºF and grease a 6-cavity donut pan.

In a medium-sized bowl, mix cornmeal, flour, baking powder, baking soda and salt. Make a well in the center of the mixture, crack egg into well and mix all together. Stir in buttermilk and then melted butter. Quickly stir in Sriracha sauce, cheddar cheese and green onions/sun-dried tomatoes if you are using them.

Spoon mixture into the prepared pan (the cheddar will make it look a bit lumpy; that’s a good thing). Bake donuts at 425ºF for 14–16 minutes. Allow to cool in pan for at least 5 minutes before devouring.