Toaster Corncakes

🥘 Ingredients

• baking powder
  2 1/4 teaspoons
• butter (unsalted, 113g, melted)
  8 tablespoons
• cornmeal (yellow, 106g)
  3/4 cup
• eggs (large)
  3
• flour (king arthur unbleached all-purpose, 177g)
  1 1/2 cups
• milk (159g)
  2/3 cup
• salt
  3/4 teaspoon
• sugar (granulated, 59g)
  1/3 cup

🍳 Cookware

• pan
• bowl

1. 1

   Preheat the oven to 350°F. Lightly grease the wells of a hamburger bun pan (six 4" x 1" wells). Or lightly grease eight paper crumbcake cups (3 1/2" x 1 1/4").
2. 2

   In a large bowl , whisk together the flour , cornmeal , baking powder , salt , and sugar . In a separate bowl, whisk the eggs and milk until combined.

   flour: 1 1/2 cups (king arthur unbleached all-purpose, 177g), cornmeal: 3/4 cup (yellow, 106g), baking powder: 2 1/4 teaspoons, salt: 3/4 teaspoon, sugar: 1/3 cup (granulated, 59g), eggs: 3 (large), milk: 2/3 cup (159g)
3. 3

   Add the egg mixture and melted butter to the dry ingredients, mixing just until the batter is evenly combined.

   butter: 8 tablespoons (unsalted, 113g, melted)
4. 4

   Scoop a heaping 1/3-cup of batter into each of the wells of the hamburger bun pan; they should be about three-quarters full. For a muffin pan, use 1/4-cup batter for each.
5. 5

   Bake for ⏱️ 20-22 minutes for both pan sizes, just until the edges begin to lightly brown. Remove from the oven and let cool in the pan for ⏱️ 20 minutes before transferring to a rack to finish cooling completely.
6. 6

   Split and eat warm, or cool to room temperature, split, and toast.
7. 7

   Store on the counter, well-wrapped, for up to 3 days, or freeze for up to a month.
8. 📝

   Use 1/2 cup of dried fruit (cherries, cranberries, or blueberries are just some ideas) for a flavorful and colorful version.