Crispy Cornmeal Toaster Cakes with Bisquick
Golden cornmeal cakes made with Bisquick mix, buttermilk, and eggs, baked until crispy-edged and tender inside. These versatile corn sticks work as a side dish for chili, soup, or barbecue, or serve warm as a snack with butter and honey. The combination of cornmeal and Bisquick creates a rustic, slightly crumbly texture that's satisfying and straightforward. This version welcomes improvisation with different pan shapes and cooking vessels, from loaf pans to muffin tins, making it adaptable to your kitchen setup.
Ingredients
- 1 cup Bisquick, reduced fat variety
- 1 cup yellow cornmeal, fine or medium ground
- 1 ½ cups buttermilk, powdered or liquid
- 2 tablespoons vegetable oil, or melted butter
- 2 eggs, largeflax eggs (2 tbsp ground flaxseed + 6 tbsp water)2:equivalentvegan
blend and let sit 15 min
Full guide →
Instructions
- 1
Heat oven to 450 degrees.
- 2
Grease loaf pans or muffin top pan.
- 3
Stir together Bisquick, cornmeal, buttermilk, oil, and eggs until just blended.
- 4
Pour into prepared pan.
- 5
Bake until a toothpick inserted in the center comes out clean, about 15 minutes.
- 6
Cool briefly in pan, then turn out onto a wire rack.
- 7
Cut into sticks or wedges as desired.
Tips
For crispier edges, use a muffin top pan instead of loaf pans. Watch closely as browning varies by pan material and oven hot spots.
Check doneness by inserting a toothpick in the center; it should emerge clean with no wet batter clinging to it.
Serve warm with butter and honey, or alongside chili, pulled pork, or soup for a classic pairing.
Good to Know
Cover cooled cakes and refrigerate up to 3 days. Reheat in a 350F oven for 5-7 minutes to restore crispness.
Prepare batter up to 2 hours ahead and refrigerate. Mix in a fresh coat of oil just before baking for best texture.
Warm, with butter and honey, sour cream, or alongside savory mains like chili, barbecue, or soup.
Common Mistakes
Overmix the batter to avoid dense, tough cakes; stir just until dry ingredients are moistened.
Underbake to avoid soggy centers; insert toothpick to verify doneness before removing from oven.
Use low-fat Bisquick or skip additional fat to avoid greasy, heavy results.
Substitutions
Vegan Options
blend and let sit 15 min
Full guide →General Alternatives
FAQ
Can I freeze these cakes?
Yes. Cool completely, wrap individually in plastic wrap, and freeze up to 3 months. Thaw at room temperature or reheat in a 350F oven for 10-12 minutes.
What if my toothpick comes out wet?
Return to the oven in 2-3 minute intervals and retest. Baking time varies with pan type and oven; muffin tins bake faster than loaf pans.
How do I make these in a muffin tin?
Grease a muffin top pan and divide batter evenly among cups. Bake at 450F for about 12-15 minutes, checking at 12 minutes. These cook slightly faster than loaf pans.