Sometimes necessity really is the mother of invention.
Here I am using invention loosely because I’m sure this has been done before, but it’s new to me.
I’m home at my folks place this morning for a dear family friend’s funeral, and with everyone headed every which way to get things done before we head to the church, my sister and I were the only ones looking for breakfast. We had some wonderful cornbread from dinner last night that I thought I would put to good use.
So I grabbed a few other ingredients and came up with this:
Cornbread French Toast
- Leftover cornbread, about 4 slices
- 1 egg
- 2 T Milk
- 1 T Butter
- Honey and strawberries to accompany it!
Melting the butter in a skillet on medium high heat, I mixed the egg and milk in a shallow dish with a fork. (I used 2 tablespoons of milk because it was what I had left after using the last of the bottle to add to my morning coffee, but it seemed to be the right amount.) I then carefully drenched each slice of cornbread in the egg mixture, making sure to get all sides covered. Then with the butter fully melted and shimmering, I placed each piece in the pan. Waiting until I could smell the butter cooking and searing the edge of the soon to be french toast, I carefully flipped over each piece with a plastic spatula. I love the crunch sides of french toast, so once the second side was done, I placed the pieces on end to get a sear there. And presto! you have Cornbread French Toast.
I love honey on my cornbread, so that was my syrup for this dish. And mom had just bought some strawberries so they became the perfect accompaniment.
I will make this again, but next time I think I will cook up some bacon first and then you the melted fat to cook the French Toast. Then we got some good true Southern style cooking right here in Cali! And plus…. Bacon!