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Toaster Corncakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Toaster Corncakes Recipe

Toaster corncakes, English muffin-sized, sort-of-sweet cornbread rounds can be split, toasted, and slathered with butter and jam. Available in blueberry and cranberry versions, as well as the plain corn formula offered 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).

At a glance

Prep
Bake
Total
Yield
6, 8, or 9 cakes based on cup size.
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. 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.
  2. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. In a separate bowl, whisk the eggs and milk until thoroughly combined.
  3. 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.
  4. Scoop a generous 1/3 cup 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.
  5. 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).
  6. 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.
  7. Store on the counter, well-wrapped, for up to 3 days, or freeze for up to a month.

Nutrition Information

  • Serving Size 1/9 of recipe, 71g
  • Servings Per Batch 9 servings
Amount Per Serving:
  • Calories 255 cal
  • Calories from Fat
  • Total Fat 11.9g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 118mg
  • Sodium 309mg
  • Total Carbohydrate 24g
  • Dietary Fiber 1g
  • Sugars 8g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.