Sweet Cornmeal Corn Toasties Recipes
EASY CORN TOASTIES
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!
Provided by manycats
Categories Breads
Time 15m
Yield 6 muffin tops/toasties, 6 serving(s)
Number Of Ingredients 4
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, Fat 6.2, SaturatedFat 1.8, Cholesterol 33.7, Sodium 347.3, Carbohydrate 37, Fiber 2.6, Sugar 16.5, Protein 4.3
CHEESY CORN TOASTIES
Make and share this Cheesy Corn Toasties recipe from Food.com.
Provided by Jacqui from Oz
Categories Lunch/Snacks
Time 10m
Yield 6 slices, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Toast bread until lightly brown on both sides.
- Mix the egg, corn, cheese and spring onion in a bowl with a fork. Spread the mixture over the toast right to the edges (to stop edges burning).
- Grill, not too close to the heat, until golden brown and bubbly.
Nutrition Facts : Calories 316.1, Fat 12.7, SaturatedFat 6.7, Cholesterol 94.6, Sodium 850.9, Carbohydrate 37, Fiber 2, Sugar 3.9, Protein 14.2
SWEET CORNMEAL CORN TOASTIES
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
Provided by Charles Bisceglia
Categories Breakfast
Time 32m
Yield 28 corn toasties
Number Of Ingredients 10
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, Fat 5, SaturatedFat 1.7, Cholesterol 17.6, Sodium 177.7, Carbohydrate 20.2, Fiber 0.8, Sugar 7.4, Protein 2.4
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
- In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
- Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.
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