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Cheddar Bacon Jalapeno Doughnuts

Cook Time17 minutes
Total Time17 minutes
Servings: 6
Author: Southern Made Simple


  • 1 8.5 oz box corn muffin mix + ingredients listed on the back of the box to make the mix
  • 1 egg per corn muffin instructions
  • 1/3 cup milk per corn muffin instructions
  • 3/4 cup shredded cheddar cheese
  • 1 heaping spoonful pickled jalapenos - diced
  • 1/4 cup real bacon bits
  • For Cheese Sauce:
  • 2 Tbs salted butter
  • 2-3 Tbs pickled jalapeno pepper juice optional, but recommended
  • 1 1/2 cups milk
  • 1/4 cup all purpose flour
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded Parmesean cheese
  • 1-2 Tbs diced pickled jalapeno peppers optional, but recommended


  • Preheat oven to 400 F
  • Spray a doughnut baking tin thoroughly with non-stick cooking spray
  • Pour contents of corn muffin mix into a large bowl and prepare according to package instructions. Add in 3/4 cup shredded cheddar cheese and stir
  • Dice jalapenos and sprinkle them (along with the bacon bits) generously inside each doughnut well,
  • Transfer corn muffin batter into a seal-able plastic bag and snip a corner off to create a piping bag
  • Pipe the corn muffin mixture into each doughnut well and bake for 15-17 minutes
  • Remove from oven and allow to cool for several minutes before removing from tin
  • For Cheese Sauce:
  • In a medium sauce pan, melt butter and add in milk and jalapeno juice
  • Slowly whisk in flour to thicken sauce, making sure no lumps of flour are lingering
  • Slowly add in the cheeses and diced jalapeno slices and stir until smooth. Sauce will continue to thicken as it sits.
  • Drizzle over top of each doughnut and serve immediately
  • Yields 6 doughnuts, This recipe can easily be doubled to feed a larger crowd!

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