Baked cornbread doughnuts with chipotle icing

Whisk the flour, cornmeal, salt, baking powder and baking soda for about 30 seconds until evenly combined; set aside.

Whisk the egg and sugar for about a minute until light and creamy.

Add the melted butter and whisk about 20 seconds until emulsified; whisk in the whole milk and an equal amount of buttermilk.

Add the dry ingredients and mix into a batter; next time whisk a minute or two more, as the result was almost too tender to handle.

Generously butter the donut tins and pipe the batter from a piping bag or zip-top bag almost to the top of each ring; tap the pan to settle.

Bake in the centre of a 375 degree oven about 15 minutes, until a toothpick comes out clean.

Cool in the tins about 10 minutes, unmould onto a cooling rack and cool completely.

Optionally push or cut out the centres for a classic donut shape.

Whisk ground chipotle into powdered sugar with a little lemon juice and a couple tablespoons of milk to a very thick icing that holds a sharp ribbon.

Pipe the icing over the donuts in loops and let it harden, about half an hour to an hour.