Corn Bread Blueberry Toaster Cakes
Little rounds of cornbread toaster cakes with blueberries. Just throw these in the toaster, and out comes a fresh-tasting, warm, crispy little cake. Serve with cold milk, a scoop of ice cream, or a snifter of brandy or ice wine. Or serve as a side dish alongside our sliced turkey breast. Either way, these delicious cornbread toaster cakes will disappear!Serving Size: 4 oz
Serving Size: 2 oz
Servings per container: 4
|Amount Per Serving||Calories||% Daily Value|
|Calories from Fat||53|
*Percent Daily Values are based on a 2,000 calories diet. Your daily intake may be higher or lower depending upon your caloric needs.
Prepare from THAWED state(unless otherwise specified) for best results. Product may be refrigerated up to 3 days prior to use. Individual appliance cooking times will vary so adjust accordingly.
- Remove toaster cakes from packaging
- Place in toaster for 1-1.5 minutes until browned.
Heat slightly in microwave to warm cake.
These corn bread cakes were good and very filling! They reminded me of corn bread my Grandma used to make. I heated them just a little in the microwave and spread blueberry jam on them. They would be especially good with a bowl of soup! Deborah B
These were good little breakfast snacks. Sylvia V
Good morning starter with tea or coffee. Mark U