Cornbread French Toast Recipes

CORNBREAD FRENCH TOAST WITH CHILI

This different and delicious savory French toast was assembled for lunch, the day after a family "chili night," from leftover yeasted corn bread and chili made from the Boilermaker Tailgate Chili recipe on this website. It would probably be just as good made with challah, French bread, or any other bread that makes good French toast and any kind of chili and cheese combination you like.

Provided by Marcia

Categories Breakfast and Brunch French Toast Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Cornbread French Toast with Chili image

Steps:

Pour milk into a glass measuring cup. Add eggs and whisk until well blended. Pour into a nonstick skillet with a glass lid that's just large enough for the bread. Add the cornbread slices in a single layer. Soak until about half of the liquid is absorbed, about 5 minutes. Flip the bread and allow it to soak up the remaining liquid.
Place the skillet over medium heat. Cook for 2 minutes; flip and distribute the cheese and chili evenly over the slices. Cover and cook until the chili is hot, reducing the heat as needed to prevent burning the bottom, 5 to 10 minutes.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 32.2 g, Cholesterol 136.5 mg, Fat 14.2 g, Fiber 4.7 g, Protein 13.7 g, SaturatedFat 6.1 g, Sodium 802 mg, Sugar 5.8 g

Ingredients

½ cup milk
2 large eggs
4 pieces cornbread
¼ cup shredded Mexican cheese blend
1 cup prepared chili

CORNBREAD/CORNBREAD-FRENCH TOAST

This is a yummy skillet cornbread recipe I've found and adapted. It works great for french toast too! (french toast cornbread and cornbread recipe below)

Provided by BachFromTheDead

Categories Quick Breads

Time 27m

Yield 3-6 slices, 2-6 serving(s)

Number Of Ingredients 16

Cornbread/Cornbread-French Toast image

Steps:

FOR THE CORNBREAD:.
Pre-heat 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 1/3 cup of the oil. Whisk the wet ingredients with the dry until well-incorporated.
Add the remaining 2 tbsps of 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 pre-heated oven and bake at 325 until the cornbread is golden brown and solid (toothpick comes out clean in 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/milk mixture and let soak (if the cornbread proves to be 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.

Nutrition Facts : Calories 1869.1, Fat 77.8, SaturatedFat 18, Cholesterol 414.7, Sodium 2592.3, Carbohydrate 259.7, Fiber 23.7, Sugar 48.7, Protein 47.6

Ingredients

2 cups yellow cornmeal
1 cup white flour (all-purpose works too)
1 cup wheat flour
2 tablespoons baking powder
2 cups milk
1/3 cup honey
1/3 cup oil
2 tablespoons oil
1 teaspoon salt
maple syrup (amount is up to you)
1/2 cup milk
4 eggs
3 -5 tablespoons cinnamon
1/2 tablespoon nutmeg
mixed berry (blueberries, blackberries, strawberries, etc)
butter (for coating and such)