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Cornbread French Toast Cornbread

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Cornbread French Toast Cornbread
2011-06-04 Breakfast Brunch
3 65

Shake up your breakfast with this cornbread french toast.

  • Servings: 3-6


2 cups Yellow Cornmeal
1 cup White or All Purpose Flour
1 cup Wheat Flour
2 Tbsp Baking Powder
2 cups Milk
⅓ cup Honey
⅓ cup Oil
2 Tbsp Oil
1 tsp Salt
French Toast:
Maple Syrup, to taste
½ cup Milk
4 Eggs
3-5 Tbsp Cinnamon
½ Tbsp Nutmeg
Mixed Berries: Blueberries, blackberries, strawberries, etc) butter for coating



Preheat the oven to 400 degrees. Sift the cornmeal, flours and baking powder together in a large bowl. In a separate bowl, whisk together the milk, honey, salt and oil. Whisk the wet ingredients with the dry until well incorporated. Add the remaining oil into a large skillet, being sure to coat well on all sides. Heat the skillet until smoking and add the batter. Spread so it covers each area of the pan equally. Transfer the skillet to the heated oven and bake at 325 degrees until the cornbread is golden brown and solid, and a toothpick comes out clean from the center, about 25 minutes. Let cool before serving.

French Toast Cornbread:

Whisk the milk with the eggs, cinnamon and nutmeg. Coat a skillet with butter and set to a high heat. While the pan warms, place the cornbread slices into the egg and milk mixture, then let soak. If the cornbread proves is too thick, slice in half. Be sure to soak both sides. Once the pan is sufficiently heated, turn to a medium heat and place soaked cornbread slices into the hot pan. Check the face down side of the French toast, flipping once golden brown to cook the face up side. Once cooked, serve with berries, confectioners sugar, butter and maple syrup.