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Making Corn Toaster Cakes

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Gold Post Medal for All Time! 677 Posts
June 27, 2018

cooling Corn Toaster Cakes on wire rackThis is a real NY and surrounding area treat that is hard to find nowadays. It costs about $4 for each pack of 4 when you can find them. This recipe makes 12 for a fraction of the price. The muffin top pans can be used for many other things, and will pay for themselves very quickly, as these breakfast cakes are delicious, and you will be making them often!

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Some people toast them. They are the perfect size for a 2 or 4-slice toaster. I microwave them for a few seconds, or eat them at room temperature. Enjoy with butter, jam or as is.

These can be frozen if cooled completely and wrapped well with wax or parchment paper separating the cakes.

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Total Time: 20-22 minutes

Yield: 12 cakes

Source: Facebook cooking group

Ingredients:

  • 1 cup cornmeal
  • 3/4 cup all purpose flour
  • 1/3 cup granulated sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg slightly beaten
  • 2 Tbsp honey
  • 1/4 cup melted shortening
ingredients
 

Steps:

  1. Preheat oven to 375 F.
  2. Grease the insides of muffin top pans.
  3. In small bowl combine dry ingredients and set aside.
  4. mixing dry ingredients
     
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  5. In a larger bowl combine milk with honey to dissolve.
  6. milk in bowl
     
  7. Add in egg and melted shortening. Stir in dry ingredients and mix until just combined.
  8. mixing egg in bowl
     
  9. Pour a scant 1/4 cup of batter into each well of the pan. Smooth tops slightly.
  10. batter in muffin top pan
     
  11. Bake for 10-12 minutes until the outer edge of cakes are a dark golden brown.
  12. baked corn toaster cakes
     
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  13. Remove from pan and let cool slightly on wire racks.
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