Toaster Corn Cakes Recipe
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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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
Notes
* Oven times vary
For extra flavor, add 1/2 cup dried fruit, chocolate chips, or whole fresh berries to the batter before baking.
Servings: 8 corn cakes
Calories: 200kcal
