Corn Toaster Cakes

When we lived in New Hampshire, Thomas' Corn Toaster Cakes were readily available, right next to the English muffins in the grocery store. We can't find them here in New Mexico and Bill has been longing for them. When he ordered a couple of packages online for almost $20 I knew it was time to find a recipe. 

This is my variation of what I found on Food.com. That recipe includes optional dried orange or lemon rind, which we haven't tried yet. We are still enjoying the nostalgic taste of the cakes without the rind. Give us time...

Fresh out of the oven

 

Place in a large bowl and warm slightly in microwave to melt the coconut oil:

2 cups milk

1/2 cup coconut oil

Add and beat:

2 eggs 

1/4 cup honey

Optional: 2 tbl. of dried orange or lemon rind

Sift together:

1 1/2 cups flour

2 cups cornmeal

2/3 cup granulated sugar

6 tsp. baking powder

1 tsp. salt

Stir the sifted ingredients into the milk mixture until just mixed. Spray a muffin top pan (I got mine from Amazon) with Pam. Spoon a scant 1/4 cup of batter into each well for the correct size cake to fit into a standard toaster. 

Bake at 375 F for 10-12 minutes. Remove from pan to cool. Yields 2-1/2 to 3 dozen.

These can be frozen. Remove from freezer and toast lightly in the toaster. Spread with butter.

Muffin top pan