War Eagle French Cornbread
In a bowl, beat the eggs. Whisk in the milk, orange juice, sugar, and cinnamon.
- 4 slices of leftover cornbread
- 2 eggs
- 1/4 cup milk
- 1/4 cup orange juice
- 1 teaspoon brown sugar
- 1 teaspoon 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.
A great use for leftover corn bread... basically delicious corn bread French toast.
Mr Breakfast would like to thank PetitDéjeuner for this recipe.
Recipe number 2929. Submitted 10/3/2010.