TOASTED CORN RECIPE RECIPES

Name: Sweet Cornmeal Corn Toasties
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 28 corn toasties
Ingredients: 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)

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

Ingredients

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

CANCHA (TOASTED CORN NUTS) RECIPE BY MATT SULEM

Cancha (Toasted Corn Nuts) Recipe by Matt Sulem image

A popular snack in South America, think of cancha liked seasoned, inside-out popcorn kernels. But don't worry, this won't hurt your teeth like those other ones.This recipe is courtesy of About.com.

Yield 6

Number Of Ingredients 3

Ingredients

2 cup cancha corn kernels (available online and in latin grocery stores)
2 tablespoon vegetable oil
2 teaspoon kosher salt

Steps:

Heat the oil in a large skillet over medium heat.
Add corn kernels and heat, shaking pan from time to time, until kernels start to pop.
Cover the pan loosely with a large lid so that the corn kernels don't fly out of the pan as they "pop", and continue to cook, stirring frequently, until the kernels have stopped popping and are deep golden brown — or about 10 minutes.
Remove from heat and toss the toasted corn with salt.
Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 103 calories, SugarContent 2 g, FatContent 5 g, CarbohydrateContent 12 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 0.4 g, SodiumContent 120 mg

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