Wake up to a delicious morning with this toaster corn cakes recipe. Made with wholesome ingredients, you’ll want these cakes every morning.
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Jump to RecipeHomemade vs store brand
Growing up, my mom would buy corn cakes made by Thomas’ for breakfast. My sister and I would be thrilled when these cakes were on the breakfast table! Crunchy and sweet, the cakes were especially delicious with melted butter or grape jelly. Sometimes, we would get the blueberry ones for an extra treat.
Over the years, the corn cake disappeared from our store shelves and I kind of forgot about them. But recently, I noticed the cakes returning to the store and it got me thinking about how to make them on my own. Instead of buying cakes that have unnecessary additives, I wanted a product made from ingredients that I know (and can pronounce) in my recipe.
Quick and nutritious
This toaster corn cakes recipe is a delicious and versatile breakfast option that can be enjoyed in many different ways. They are similar in texture to traditional pancakes but have a slightly crunchier texture and a subtle corn flavor. Toaster corn cakes are a convenient and quick way to enjoy this classic breakfast treat in just minutes.
What are toaster corn cakes?
These small, round cakes are designed to fit perfectly in a toaster, making them a great option for busy mornings. Toaster corn cakes can be made in a variety of flavors, including plain, blueberry, chocolate chip, and more. Simply pop them in the toaster, set the desired level of toasting, and you’ll have a warm, crispy breakfast in no time.
A healthy alternative
In addition to their convenience, toaster corn cakes are also a healthier alternative to many other breakfast options. These corn cakes are made with whole grain cornmeal, which is a good source of fiber and essential nutrients like iron and magnesium. Homemade corn cakes offer a low-fat and reduced-calorie option compared to the store brand, making them a great choice for those who are watching their calorie intake.
Ingredients and equipment needed for this toaster corn cakes recipe
The ingredient list is simple: Flour, cornmeal, sugar, eggs, milk, and butter. Add a little salt and baking powder and this is all that is needed to whip up a batch of delicious corn cakes. Equipment needed is also simple: a bowl, whisk, and small pan for melting butter.
One special piece that I use to make these corn cakes into their famous shape is a muffin top or hamburger bun pan like this one. The key is to use a 4-inch shallow pan to produce the perfect crispy cake.
Take it up a notch
Add dried fruit such as cranberries and cherries, chocolate chips, or fresh blueberries to the batter for extra flavor and nutrition.
If you’re looking for a simple and delicious breakfast option, toaster corn cakes are the perfect choice. Whether you’re on the go or just looking for a quick and easy breakfast, these tasty little cakes are sure to satisfy. So why not try them today and experience the great taste and convenience of corn cakes for yourself. Thanks for stopping by!
Toaster Corn Cakes Recipe
Equipment
- 1 Hamburger bun/muffin top pan
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup yellow cornmeal
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 1/2 cup sugar
- 3 large eggs
- 2/3 cup milk
- 8 tbsp butter, melted
Instructions
- Preheat oven to 350 degrees
- Melt butter in a saucepan or microwave
- In a large bowl, combine flour, cornmeal, baking powder, salt, and sugar
- In a separate bowl, whisk the eggs and milk together
- Add the egg/milk mixture and melted butter to the dry ingredients
- Mix until just combined. Do not overmix
- Place approximately 1/3 cup batter into each well of the hamburger bun/muffin top pan to about 3/4 full
- Bake 20 minutes until edges are brown *
- Remove from oven and allow to cool in the pan for 20 minutes. Remove to a rack to complete cooling
- Split and toast to enjoy
- Store in a covered container on the counter for up to 3 days, or freeze for up to 2 months
These are tasty! I followed all steps exactly. They are unfortunately, not comparable to Toast-R-Cakes, which I was searching to replicate because my son is obsessed and they’re so pricy. These were the right shape due to the pan, but they are more like Toast-R-Cake shaped cornbread. They aren’t moist- are stiff, not soft/slightly flexible like the in-store item. They aren’t as sweet either, but I don’t mind that part lol.
This is a great cornbread recipe but unfortunately, not a replacement for Toast-R-Cakes. This is fantastic for cornbread but I will continue my search for a Toast-R-Cakes dupe!
Thanks El! Let me know if you find something more comparable.