Corn Toaster Cakes

Corn Toaster Cakes

These golden corn toaster cakes are easily warmed in the toaster (natch!), and make a delicious breakfast with eggs, or all on their own.

Ingredients
  1. 1 box King Arthur Gluten-Free Cornbread Mix
  2. 8 tablespoons cold butter, cut into thin pats
  3. 2 large eggs
  4. 1/3 cup milk
  5. 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 400°F with a rack in the top third. Grease a baking sheet, or line it with parchment.
  2. Work the cold butter into the mix until it resembles coarse cornmeal, with no chunks of butter remaining.
  3. Whisk together the eggs, milk, and vanilla and add to the dry ingredients, stirring to combine.
  4. Drop the dough by 1/4- to 1/3-cupfuls onto the prepared baking sheet, rounding each dollop of dough into a circle if necessary.
  5. Bake the cakes for 15 to 18 minutes, until they're golden brown. Remove them from the oven and let them cool for 10 minutes before serving. Toaster cakes are best enjoyed slightly warm with butter and jam; leftovers are easily reheated in the toaster.

Yield: 8 to 9 toaster cakes.