CORN TOASTER CAKES RECIPES

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SWEET CORNMEAL CORN TOASTIES RECIPE - FOOD.COM



Sweet Cornmeal Corn Toasties Recipe - Food.com image

These delicious corn toasties are similar to the ones that used to be commercially made. Use non stick muffin-top pans for best results. I simply experimented to make this recipe

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 28 corn toasties

Number Of Ingredients 10

2 cups milk, at room temperature
2 eggs, beaten
1/2 cup Crisco, melted (do NOT use vegetable oil)
2 cups yellow cornmeal
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
6 teaspoons baking powder
1/4 cup honey
1 teaspoon salt
2 tablespoons dried oranges or 2 tablespoons lemons, rind of (optional)

Steps:

  • Preheat oven to 375°.
  • Combine milk, eggs, melted Crisco and honey in a large bowl.
  • Place cornmeal, flour, sugar, baking powder and salt in a large sifter; sift the dry ingredients into the milk mixture.
  • Add dried peel, if used.
  • Stir until just blended.
  • Spray sides and bottom of MUFFIN-TOP PANS with a vegetable cooking spray.
  • Pour a little less than 1/4-cup of the mixture into each well of the pan.
  • Do NOT ladle too much of the batter into the wells or they will be too thick to fit into the toaster.
  • Bake for 10 to 12 minutes at 375°.
  • Remove the corn toasties from the pan and place on paper towels to drain.
  • Pop into a toaster when ready to serve.

Nutrition Facts : Calories 133.2, FatContent 5, SaturatedFatContent 1.7, CholesterolContent 17.6, SodiumContent 177.7, CarbohydrateContent 20.2, FiberContent 0.8, SugarContent 7.4, ProteinContent 2.4

EASY CORN TOASTIES RECIPE - FOOD.COM



EASY CORN TOASTIES Recipe - Food.com image

I grew up in Upstate Ne3w York, home of Freihofer's Baking Company. Among their many delicacies were Co4n Toasties (also Blueberry and Bran Toasties). When I moved to Georgia I was devastated to find that I could not get them here. They have always been my breakfast of choice. Neither could I buy them online. I searched for recipes that were similar, and found ONE, but it was a lot more wok than opening a package! Then I had the BRILLIANT idea of trying to make them using Jiffy Muffin Mix (my mom’s old standby for EVERYTHING). After some trial and error, I came up with this recipe. Close enough to ease my withdrawal symptom!

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 muffin tops/toasties, 6 serving(s)

Number Of Ingredients 4

1 (8 1/2 ounce) package Jiffy corn muffin mix (or your choice of flavors)
1 egg
1/3 cup milk (fat free works fine)
1/4 cup sugar

Steps:

  • Preheat oven to 400 degrees,.
  • Spray a muffin top pan with Baker’s Joy non-stick cooking spray with flour. Mix all ingredients until blended.
  • Divide mix among 6 muffin tops (1 box makes 6).
  • Bake for 10 minutes, or until starting to brown lightly.
  • Remove from oven and cool 5 minutes. Remov from pan and enjoy!
  • NOTE: These are fantastic toasted a couple of hours later. Spread with the “butter” of your choice and try to save some—at least one—for someone else! (or not).

Nutrition Facts : Calories 221, FatContent 6.2, SaturatedFatContent 1.8, CholesterolContent 33.7, SodiumContent 347.3, CarbohydrateContent 37, FiberContent 2.6, SugarContent 16.5, ProteinContent 4.3

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