Blue Corn Toaster Cakes

I have a confession to make...

And this confession probably isn't going to come as a surprise to anyone, but it is a confession, nonetheless.

I have a HUGE sweet tooth.  There it is... Cat's out of the bag.

After one slice of that rich, smooth chocolate-y cake on Sunday, though, I have to admit that I am in the mood for something a little more mellow today. Which led me on a relentless search through my cookbooks for a slightly sweet, but savory, baked good.

I finally found it early this afternoon in my King Arthur Flour Baker's Companion -- Blue Corn Toaster Cakes... They are slightly sweet and dense. Perfect for breakfast, lunch, or a midnight snack!

But wait!

Per usual, I was short one ingredient... So, I marched myself downstairs to our convenience store and picked up a half gallon of milk and a couple of other necessities.

You might be a college student if this is your idea of grocery shopping.  And if you listen to DMB on repeat...

Blue Corn Toaster Cakes
adapted from King Arthur Flour

3/4 cup blue cornmeal (you can use yellow, if you like)
1 1/2 cups unbleached all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
4 Tbsp sugar (use 6 if using yellow cornmeal)
3 large eggs
2/3 cup milk
1 stick butter, melted

1. Preheat oven to 350.  Grease baking dish.  I used a muffin top pan. You can use a corn cake pan or a 9x13-inch dish.

2. Mix dry ingredients in large bowl.  In separate bowl, mix eggs and milk until thoroughly combined.

3. Pour butter and egg/milk mixture on top of dry ingredients.  Mix until just combined.  Do not over mix, or the cakes will be tough.

4. Spoon ~1/4 cup batter into corn cake pan (or pour whole mixture into 9x13).  Bake for 18 minutes or until bottoms are brown and tops have a little color.

5. Allow cakes to cool for 15 - 20 minutes before removing from cups.

6. Split and enjoy warm (or toasted) with some softened butter and strawberry jam.