English muffin-sized, sort-of-sweet cornbread rounds that can be split, toasted,
and slathered with butter and jam. We've seen these in blueberry and cranberry versions,
as well as the plain corn formula we offer here; feel free to make your own additions
of frozen or dried fruit (though there's something about the basic corn recipe that
is very satisfying; the corn flavor really shines through).
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (3 3/4 ounces) yellow cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon salt
heaping 1/3 cup (2 3/4 ounces) granulated sugar
3 large eggs
2/3 cup (5 5/8 ounces) milk
1/2 cup (4 ounces, 1 stick) unsalted butter, melted
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Heat the oven to 350 degrees F. Lightly grease the wells of a hamburger
bun pan (six 4- x 1-inch wells). Or lightly grease eight paper crumb cake cups
(3 1/2 x 1 1/4-inches). If you don't have either of those, or something similar,
you'll need to bake the batter in a lightly greased 9 x 13-inch pan, then cut
it into squares.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder,
salt and sugar. In a separate bowl, whisk the eggs and milk till thoroughly
Pour the milk/egg mixture and the melted butter over the dry ingredients,
and stir just to combine; don't beat this mixture, or the cakes will be tough.
Scoop a generous 1/3 cup (2 3/4 ounces) of batter into each of the cups;
they should be just about 3/4 full. Wet your fingers and spread the batter to
cover the bottom of the cups, smoothing the top at the same time. If you're
using a 9 x 13-inch pan, spread the batter into it, smoothing the top.
Bake the corncakes for about 20 to 22 minutes (the longer amount of time
for the paper cups). The bottoms will be golden brown, but the tops won't be
colored yet, or just barely beginning to color (since they'll be going into
the toaster, you don't want them to brown too much in the oven).
Remove the cakes from the oven, and allow them to cool for 15 to 20 minutes
before removing them from the cups.
If you've used a 9 x 13-inch pan, let the cake cool, then cut it into nine
rectangles, each approximately 3 inches wide and 4 1/4 inches long.
Split and eat warm, or cool to room temperature, split, and toast.
Yield: 6, 8, or 9 cakes, depending on what kind of pan or cups you use
Nutrition information per serving (1/9 of recipe, split into two generous
pieces, 71g): 255 cal, 11.9g fat, 5g protein, 24g complex carbohydrates, 8g sugar,
1g dietary fiber, 118mg cholesterol, 309mg sodium, 62mg potassium, 112RE vitamin
A, 2mg iron, 105mg calcium, 79mg phosphorus