Toaster corncakes are English muffin-sized, lightly sweet rounds that can be split, toasted, and slathered with butter and jam. On their own they're robustly corn-flavored, and ideal for soaking up the liquid from braised greens or soups. For a dressed-up breakfast treat, feel free to add fruit to the batter.
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").
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.
Add the egg mixture and melted butter to the dry ingredients, mixing just until the batter is evenly combined.
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.
Bake for 20 to 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.
Split and eat warm, or cool to room temperature, split, and toast.
Store on the counter, well-wrapped, for up to 3 days, or freeze for up to a month.
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