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War Eagle French Cornbread

War Eagle French Cornbread

(2 servings)    Printable Version
  • 4 slices of leftover cornbread
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup orange juice
  • 1 teaspoon brown sugar
  • 1 teaspoon cinnamon
In a bowl, beat the eggs. Whisk in the milk, orange juice, sugar, and cinnamon.

Soak each side of the slices of cornbread, as you would for French toast.

Heat a buttered or well-greased pan to medium-high heat and cook each side of the slices of cornbread until golden brown.

Top with syrup, garnish is a little extra cinnamon and orange slices... and maybe some powdered sugar, just for good measure.

Cornbread French Toast

A great use for leftover corn bread... basically delicious corn bread French toast.

Mr Breakfast would like to thank PetitDéjeuner for this recipe.

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