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"
 
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photo by Victoria S. photo by Victoria S.
photo by Victoria S.
photo by Margory C. photo by Margory C.
photo by Laura E. photo by Laura E.
photo by Victoria S. photo by Victoria S.
Ready In:
32mins
Ingredients:
10
Yields:
28 corn toasties
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ingredients

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directions

  • 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.

Questions & Replies

  1. Can I substitute almond or coconut milk for the milk?.
     
  2. Has anybody halved the recipe successfully?
     
  3. I don't have a muffin to pan. Can I do these on a griddle and just make sure I use the same amount of batter for each one, keeping them far enough apart to allow them spread out?
     
  4. How well do these freeze and how long will they last in a freezer?
     
  5. If I have self rising corn meal do I need the baking powder?
     
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Reviews

  1. They're really great and they taste very similar to the Corn Toasties. I'm so glad to have the recipe!
     
    • Review photo by Margory C.
  2. I can't thank Charles Bisceglia enough. These are the real deal--the closest thing I've found to the Thomas Toast R Cakes Corn Muffins. I live overseas, and even when I'm back in the states, these were impossible to find (until I found the version made by Lund's Grocery in the Twin Cities, which is terrific). So I went in search of recipes on line to have corn toasties when I'm away. Almost all the online recipes use all butter for the fat content, and though I love butter, it does not produce the originals' unctuously crispy outer layers or the lightness of the inner layer. The recipes I found tasted more like muffins--with a similar texture. The key was using melted Crisco (which, according to the label, no longer contains transfats). I adapted the recipe a bit, adding 36 grams of melted butter (about 2 tbsp. + 2 tsp.) to the melted 1/2 cup of Crisco Bisceglia calls for (because I love the taste of butter) to increase total fat to 2/3 cup. I increased salt to 1 1/2 tsp. and reduced baking powder to 5 1/2 tsp., while adding 1/2 tsp. of baking soda. I also used buttermilk. I skipped the fruit rind, as I like my toasties plain. (I uploaded a photo.) These toast up beautifully (but be careful so they don't burn) and freeze beautifully. Under a poached egg, they're heavenly. They truly are the best thing since sliced bread--and the recipe is hands down the best thing on line if you want a toastie like the ones we used to buy years ago. July 2016 update: I made these for friends without the orange rind, following the chef's recipe, except I substituted lard for the Crisco (I used Epic Berkshire pork lard) and continued to use buttermilk. No little bit of butter this time. I gently warmed the lard with the honey until it was clear and then added to the buttermilk with the beaten eggs. The results were fabulous. The toasties were even lighter, and they toasted much more beautifully with a lovely patchwork of browning on both sides and a much lower burning point in the toaster. My friends agreed these were scrumptious, and I'll make them with lard from here on out.
     
  3. These came out perfectly! I used homemade ghee instead of Crisco and added blueberries into the batter and they taste just like the ones from Awrey Bakery in Detroit!
     
    • Review photo by Laura E.
  4. I make these usually every 2 weeks. Half for the freezer, and rest for now! My partner loves them with pm tea break as well as breakfast. I sometimes add blueberries, sometimes dried cranberry to 1/4 of the batch. Always delicious!
     
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Tweaks

  1. I made these again when I was in India, where I did not have either Crisco or lard, so I used ghee. Again, they turned out wonderfully. The key appears to be avoiding butter solids if you want to obtain the original corn toasty texture.
     
  2. Great recipe! I use gluten Pamela's gluten free whole grain flour mix with excellent results. I also tried purple organic cornmeal, Bob's yellow coarse grit cm or a mix of the two. All are good but have different textures. Love the course grit crunchies??. I leave out the zest. Have tried unprocessed, organic coconut oil and butter... loved em both! I just poor the whole batch onto a greased cookie sheet and cut into squares that seem better suited to the toaster. The round singles are great too as they are cruncher on the edges baked on a flat sheet. No muffin top pan needed, just depress a spoon into the middle after pouring and gently swirl out toward the edges stopping just short of thevedge to try to create flatter cakes instead of mounds. You'll figure out the batter size per cake quickly.
     

RECIPE SUBMITTED BY

I was an Optometrist in Western Pennsylvania for 35 years in my previous incarnation before moving to South Carolina 20 years ago. I have always enjoyed good food and decided to try my hand at baking. I like to make different types of breads and cookies.
 
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