Cornmeal made from corn, cooked with corn—this triple-corn technique dates back to 1800s American frontier survival cooking.
Sweet Cornmeal Corn Toasties
Indulge in the nostalgia of childhood with these irresistible Sweet Cornmeal Corn Toasties! Crafted with golden cornmeal and a touch of honey for that delightful sweetness, these crispy bites boast a satisfying crunch that pairs perfectly with your favorite dips. Get ready to savor a treat that's both comforting and crowd-pleasing!
Prep
20
min
Cook
12
min
Serves
28
people
Level
intermediate
📝 Ingredients
Serves 28🥬Fresh Produce(1)
- 2 tablespoons dried orange zest or 2 tablespoons lemon zest, rind of (optional) (30 ml)optional
🥛Dairy & Eggs(2)
- 2 eggs, beaten
- 2 cups milk, at room temperature (480 ml)
🫙Pantry Staples(4)
- 1 1/2 cups all-purpose flour (188 g)
- 6 teaspoons baking powder (30 ml)
- 2/3 cup granulated sugar (134 g)
- 1/4 cup honey (60 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(2)
- 1/2 cup Crisco, melted (do NOT use vegetable oil) (120 ml)do NOT use vegetable oil
- 2 cups yellow cornmeal (480 ml)
👨🍳 Instructions
- 1
Preheat the oven to 375°F (190°C). Ensure your oven is properly preheated for even baking.
- 2
In a large bowl, whisk together the milk, beaten eggs, melted Crisco, and honey. Make sure the Crisco is melted but not hot.
- 3
In a separate large bowl, place the cornmeal, flour, sugar, baking powder, and salt. Use a large sifter to sift the dry ingredients directly into the wet milk mixture.
- 4
If using, stir in the dried orange zest or lemon zest.
- 5
Stir the mixture until just blended. Be careful not to overmix; a few lumps are okay.
- 6
Liberally spray the sides and bottom of your muffin-top pans with a vegetable cooking spray.
- 7
Pour a little less than 1/4 cup of the batter into each well of the pan.
- 8
Bake for 10 to 12 minutes at 375°F (190°C), or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
- 9
Remove the corn toasties from the pan immediately and place them on paper towels to drain.
- 10
Once cooled slightly, pop the corn toasties into a toaster when ready to serve.
💡 Pro Tips
- ✓Ensure melted Crisco is between 100-110°F before mixing to prevent scrambling eggs while maintaining proper fat emulsification in the batter.technique100-110°F
- ✓Sift dry ingredients directly into wet mixture to prevent flour pockets and ensure even hydration without overmixing the gluten network.technique
- ✓Fill muffin wells to exactly 3/4 capacity (slightly less than 1/4 cup) because cornmeal batters expand 25-30% more than regular muffin batters due to cornmeal's absorption properties.timing25-30% expansion
- ✓Test doneness at exactly 10 minutes since cornmeal continues cooking from residual heat and can become gritty if overbaked beyond 12 minutes at 375°F.timing10-12 minutes at 375°F
- ✓Use medium-grind cornmeal rather than fine for better texture contrast - fine cornmeal creates dense, cake-like results while coarse can be gritty in quick breads.ingredient
Share this recipe
Prep
20
min
Cook
12
min
Serves
28
people
Level
intermediate
Share this recipe
Cornmeal made from corn, cooked with corn—this triple-corn technique dates back to 1800s American frontier survival cooking.
Sweet Cornmeal Corn Toasties
Indulge in the nostalgia of childhood with these irresistible Sweet Cornmeal Corn Toasties! Crafted with golden cornmeal and a touch of honey for that delightful sweetness, these crispy bites boast a satisfying crunch that pairs perfectly with your favorite dips. Get ready to savor a treat that's both comforting and crowd-pleasing!
📝 Ingredients
Serves 28🥬Fresh Produce(1)
- 2 tablespoons dried orange zest or 2 tablespoons lemon zest, rind of (optional) (30 ml)optional
🥛Dairy & Eggs(2)
- 2 eggs, beaten
- 2 cups milk, at room temperature (480 ml)
🫙Pantry Staples(4)
- 1 1/2 cups all-purpose flour (188 g)
- 6 teaspoons baking powder (30 ml)
- 2/3 cup granulated sugar (134 g)
- 1/4 cup honey (60 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(2)
- 1/2 cup Crisco, melted (do NOT use vegetable oil) (120 ml)do NOT use vegetable oil
- 2 cups yellow cornmeal (480 ml)
👨🍳 Instructions
- 1
Preheat the oven to 375°F (190°C). Ensure your oven is properly preheated for even baking.
- 2
In a large bowl, whisk together the milk, beaten eggs, melted Crisco, and honey. Make sure the Crisco is melted but not hot.
- 3
In a separate large bowl, place the cornmeal, flour, sugar, baking powder, and salt. Use a large sifter to sift the dry ingredients directly into the wet milk mixture.
- 4
If using, stir in the dried orange zest or lemon zest.
- 5
Stir the mixture until just blended. Be careful not to overmix; a few lumps are okay.
- 6
Liberally spray the sides and bottom of your muffin-top pans with a vegetable cooking spray.
- 7
Pour a little less than 1/4 cup of the batter into each well of the pan.
- 8
Bake for 10 to 12 minutes at 375°F (190°C), or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
- 9
Remove the corn toasties from the pan immediately and place them on paper towels to drain.
- 10
Once cooled slightly, pop the corn toasties into a toaster when ready to serve.
💡 Pro Tips
- ✓Ensure melted Crisco is between 100-110°F before mixing to prevent scrambling eggs while maintaining proper fat emulsification in the batter.technique100-110°F
- ✓Sift dry ingredients directly into wet mixture to prevent flour pockets and ensure even hydration without overmixing the gluten network.technique
- ✓Fill muffin wells to exactly 3/4 capacity (slightly less than 1/4 cup) because cornmeal batters expand 25-30% more than regular muffin batters due to cornmeal's absorption properties.timing25-30% expansion
- ✓Test doneness at exactly 10 minutes since cornmeal continues cooking from residual heat and can become gritty if overbaked beyond 12 minutes at 375°F.timing10-12 minutes at 375°F
- ✓Use medium-grind cornmeal rather than fine for better texture contrast - fine cornmeal creates dense, cake-like results while coarse can be gritty in quick breads.ingredient