Toaster Corncakes

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Toaster Corncakes

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Published prior to 2008

Here's a recipe for which we've had quite a few requests: toaster corncakes, English muffin-sized, sort-of-sweet cornbread rounds that can be split, toasted, and slathered with butter and jam. We've seen these in blueberry and cranberry versions, as well as the plain corn formula we offer here; feel free to make your own additions of frozen or dried fruit (though there's something about the basic corn recipe that is very satisfying; the corn flavor really shines through).

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (3 3/4 ounces) yellow cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon salt
heaping 1/3 cup (2 3/4 ounces) granulated sugar
3 large eggs
2/3 cup (5 5/8 ounces) milk
1/2 cup (4 ounces, 1 stick) unsalted butter, melted

Preheat the oven to 350°F. Lightly grease the wells of a hamburger bun pan (six 4" x 1" wells). Or lightly grease eight paper crumbcake cups (3 1/2" x 1 1/4"). If you don't have either of those, or something similar, you'll need to bake the batter in a lightly greased 9" x 13" pan, then cut it into squares.

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. In a separate bowl, whisk the eggs and milk till thoroughly combined.

Pour the milk/egg mixture and the melted butter over the dry ingredients, and stir just to combine; don't beat this mixture, or the cakes will be tough.

Scoop a generous 1/3 cup (2 3/4 ounces) of batter into each of the cups; they should be just about 3/4 full. Wet your fingers and spread the batter to cover the bottom of the cups, smoothing the top at the same time. If you're using a 9" x 13" pan, spread the batter into it, smoothing the top.

Bake the corncakes for about 20 to 22 minutes (the longer amount of time for the paper cups). The bottoms will be golden brown, but the tops won't be colored yet, or just barely beginning to color (since they'll be going into the toaster, you don't want them to brown too much in the oven). Remove the cakes from the oven, and allow them to cool for 15 to 20 minutes before removing them from the cups. If you've used a 9" x 13" pan, let the cake cool, then cut it into nine rectangles, each approximately 3" wide and 4 1/4" long. Split and eat warm, or cool to room temperature, split, and toast. Yield: 6, 8, or 9 cakes, depending on what kind of pan or cups you use.

Nutrition information per serving (1/9 of recipe, split into two generous pieces, 71g): 255 cal, 11.9g fat, 5g protein, 24g complex carbohydrates, 8g sugar, 1g dietary fiber, 118mg cholesterol, 309mg sodium, 62mg potassium, 112RE vitamin A, 2mg iron, 105mg calcium, 79mg phosphorus.


  • 11/02/2014
  • Kristin from Arlington, MA
  • Looks like a great recipe and similar to a GF product I've gotten at Trader Joe's. It has been a number of years since the recipe was first posted so would you consider working up a gluten-free version too?
    I will pass that suggestion on to our test kitchen, Kristin. Barb@KAF
  • star rating 04/13/2014
  • Mike from Loudon, NH
  • I have made this recipe several times now and it always comes out great! No tweaking necessary. I love that they hold together so well when sliced and put in the toaster.
  • star rating 12/30/2013
  • fourohok from KAF Community
  • This is wonderful!! Followed the recipe exactly and they are superb. Will definitely make them again.
  • star rating 04/25/2013
  • Laura from Raritan, New Jersey
  • Perfect! I've been searching and trying recipes (and tweaking them) so that the cakes are firm and not crumbly. These are exactly what I've been looking for! I baked in muffin-top trays. Thank you!!!
  • star rating 05/27/2011
  • lococolily from KAF Community
  • This recipe is great, however I also add a packet of yeast, and bake it in a large pineapple juice can, then slice and toast.
  • 11/13/2010
  • jopalis from KAF Community
  • Many many years ago I used to buy a brand of toaster cakes that came in corn, honey and perhaps bran. I bought them in Rhode Island. I don't think the brand was Thomas... Do you know of any recipes like that besides this corn one? I can't wait to try this one...
    We looked for the toaster cakes recipes you mentioned, with sad results. This question is a great one to post on the community section of the website to see if our bakers out there across the USA can help! Irene @ KAF
  • star rating 09/06/2010
  • Mary from Warwick, RI
  • My daughter loves these. I used to buy something similar when she was little, but she says these are far better. Great served toasted with butter and a big glass of orange juice.
  • 07/18/2010
  • Robin from Colorado
  • Can I use my english muffin rings to bake these? Would I just put the rings on a parchment covered cookie sheet and fill them? Thanks
    The batter is thinner than English Muffin batter, but if the rings sit fairly level, you shouldn't have problems with the batter running out from under the rings. You might want to try just one before trying a whole tray full. MJR @ KAF
  • star rating 04/18/2010
  • Trisha from Pemberton, NJ
  • I loved these. Easy to make, did not call for ingredients I don't keep on hand, like buttermilk or sour cream. And leftovers keep well. I made them in a muffin top pan and as mini muffins. Also tried them with blue corn meal--so yummy!
  • star rating 11/05/2009
  • Jane from New Hampshire
  • A nice change from corn bread especially made with polenta for an extra crunchy bite. So good split and toasted with butter!