Re: Bill knapps cornbread toaster tops
Date: 3/5/2020, 4:24 PM
On 3/5/2020 9:05 AM, mimi wrote:
Please help me find this recipe. I’ve looked on several sites but no cornbread. Can you help me out?
I have the pans to make them. All I need is the recipe.
Sorry, I had no success finding a recipe for these.
Bill Knapp's Restaurants have been closed for years, but there appears to be, or have been, a company
selling a few Bill Knapp's bakery items, including "toaster tops", to a few grocery stores in the "Midwest"
- Wisconsin, Ohio. etc. See: https://billknapps.com/products/
There is also a facebook page for this company, but there have been no postings since 2012:
These "toaster tops" appear to be, or have been, a commercial bakery product, and there is just no recipe
available for them as far as I can determine.
I'll post this for reader input.
Subject: Toaster Cake Recipe
Date: 4/18/2020, 1:29 PM
Good afternoon –
This isn’t exactly what your reader was looking for but they are pretty tasty.
Maybe it is a place to start for them to experiment.
Here's a recipe for which we've had quite a few requests: toaster corncakes,
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
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").
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" 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 combined.
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" 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" pan, let the cake cool, then cut it into nine rectangles,
each approximately 3" wide and 4 1/4" 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,