Cornbread French Toast With Chili Recipes

CORNBREAD FRENCH TOAST

Steps:

• Preheat the oven to 450°F. Lightly spray an 8x8 baking pan with nonstick cooking spray. In a medium bowl, beat the egg until well mixed and stir in the milk, oil, corn meal and sugar. Stir until combined, but don't overmix. Pour into the prepared pan.
• Bake for 20 to 25 minutes or until golden brown. Cool completely.
• In a small bowl, combine the milk, eggs, cinnamon, and brown sugar. Whisk until well combined.
• Slice the cornbread into 9 squares and then slice each square in half lengthwise to produce thinner squares.
• Heat a nonstick skillet over medium-low heat. Lightly butter the pan. Carefully dip the squares of cornbread into the egg mixture, gently shake off the excess, and place in the pan. (Don't allow the cornbread to soak in the mixture - just a quick dip.) Cook for 3 to 4 minutes on each side, adjusting the temperature to keep it from burning. (The sugar in the egg mixture will burn, so be cautious.) Repeat until all of the cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm. Serve with maple syrup, fresh berries, and a sprinkling of powdered sugar, if desired.

CORNBREAD FRENCH TOAST

Steps:

• In a shallow container whisk milk and egg together until combined.
• Heat griddle on medium heat with 1 tablespoon vegetable oil.
• Dredge 1/2" cornbread slices in egg/milk mixture.
• Grill on hot griddle until golden. Flip and grill other side.
• Serve with syrup and enjoy!

CHILI WITH CORNBREAD TOPPING

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

CORNBREAD/CORNBREAD-FRENCH TOAST

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.