Corn Toasties Recipes

SWEET CORNMEAL CORN TOASTIES

Steps:

• 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.

EASY CORN TOASTIES

Steps:

• Preheat oven to 400 degrees,.
• Spray a muffin top pan with Baker's Joy non-stick cooking spray with flour. Mix all ingredients until blended.
• Divide mix among 6 muffin tops (1 box makes 6).
• Bake for 10 minutes, or until starting to brown lightly.
• Remove from oven and cool 5 minutes. Remov from pan and enjoy!
• NOTE: These are fantastic toasted a couple of hours later. Spread with the "butter" of your choice and try to save some-at least one-for someone else! (or not).

CORN TORTILLAS

Steps:

• In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
• Preheat a cast iron skillet or griddle to medium-high.
• Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
• Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

SEAFOOD NEWBURG STOUP WITH CAYENNE-CHIVE-BUTTERED CORN TOASTIES

Steps:

• Heat a medium soup pot over medium-high heat. Add the EVOO and the 2 tablespoons of cold butter, cut into small pieces. Add the veggies as you get them chopped, then season them with the bay leaf, salt, pepper, and Old Bay Seasoning. Cook for 5 minutes to begin to soften, then add the flour and cook for a minute longer. Next, add the sherry and cook for 1 minute. Whisk in the stock and bring it up to a bubble, then arrange the seafood in an even layer around the pan. Cover the pan and cook until the fish is opaque and the shrimp is pink, 4 minutes. Remove the lid and add the milk and cook for 2 to 3 minutes longer to thicken. Add about 1/4 teaspoon cayenne pepper, then adjust the seasonings. Discard the bay leaf.
• Melt the remaining 2 tablespoons of butter and 1/4 teaspoon of cayenne pepper in a small cup. Toast the corn pastries, brush with cayenne butter, and sprinkle with the chopped chives. Serve alongside the stoup.

TOASTED CORNED BEEF SANDWICHES

Steps:

• In a small bowl, combine the first five ingredients. Spread over two slices of bread. Top with cheese and remaining bread. Spread outside of sandwiches with butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.