Toaster Corncakes
I stumbled on this recipe while searching for dishes to make good use of the amazing summer sweet corn that has infiltrated the Midwest. Admittedly, I got a bit sidetracked when I saw a recipe for "toaster corn cakes" (which don't contain sweet corn) in my King Arthur Flour cookbook. After reading King Arthur's description of these as "English muffin-sized, sort-of-sweet cornbread rounds can be split, toasted, and slathered with butter and jam," I was sold.
As a cornmeal lover, these corn cakes are everything I had been dreaming of. They are soft, light, cornmeal-y and crisp up perfectly when toasted. These characteristics combine to make these puppies the perfect companion for fresh summer fruit jams, jellies and compotes. King Arthur suggests baking the corn cakes in a special corn cake pan to form rounds, but I prefer the rectangular-shaped cakes that can be made with a regular 9" by 13" pan. These fit satisfyingly in my toaster and are the perfect serving size.
To serve these, I like to toast them whole and then cut them in half (hamburger style) and spread on the jam. This way, the outer sides can get crisp and deeply colored while the inside stays soft and fluffy. Alternatively, you could cut them in half and then toast them to achieve a crispier texture. Since they are so thin, this cut-then-toast method could be risky in a traditional toaster — a toaster oven might be better suited to the task.
Let me know what you think of the recipe in the comments and don't forget to follow the sustainability tips below.
Makes: 8 corn cakes
Time: 30 minutes
Ingredients
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/4 cup granulated sugar, plus more for sprinkling
3 large eggs
2/3 cup milk
1/2 cup (4 ounces, 1 stick) unsalted butter, melted
Steps
Heat oven to 350 F. In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In a small bowl or liquid measuring cup, whisk together the eggs and milk until very well combined.
Add the milk mixture and the melted butter to the dry mixture and stir until just combined. Pour the batter into a lightly oiled 9" by 13" pan and use an offset spatula to spread it into an even layer. Sprinkle about 2 tablespoons of sugar over the top of the cake. Bake for 18-22 minutes, or until just beginning to brown on the bottom.
Let cool for 20 minutes before cutting into 8 pieces. Before eating, toast until golden brown, cut in half and slather with butter, jelly, honey or your topping of choice.
Sustainability tips
Flour: I like to buy King Arthur brand flour because King Arthur Flour is a B Corp, which means that they're held to a high environmental and social standard. Alternatively, you could seek out a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.
Eggs: Local eggs are really easy to find if you look for them. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use.
Milk and butter: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are held to really high environmental and social standards. You could also try out vegan milk options, like almond, cashew or oat milk, or vegan butter.