Thursday, August 6, 2015

Cornbread Buttermilk French Toast Fingers

It's morning. You yawn, stretch and head for the kitchen. Once the coffee is on and there's a moment to get the brain cells in gear (at the very least, a few synapses are beginning to fire before the coffee kicks in) the thought occurs, "What's for breakfast?" 

Obviously this is a weekend scenario. Otherwise, there'd be no such leisurely start to the day!

Peeking into the fridge, you spot a pan of leftover cornbread from the previous night's dinner. Hmmmm....cornbread, eggs, buttermilk...why not make French toast with cornbread? Would it work? I can assure you, it most definitely and deliciously does! 

What's it like? Sweet, vanilla notes of French toast sing in the foreground, while at the same time cornmeal crunch and rich corn-iness bring up the beat in the background. And it's easy.

Now pour that cup of coffee, fry up a batch of Cornbread Buttermilk French Toast Fingers for the fam and get ready to start your weekend!  

Cornbread Buttermilk French Toast Fingers

Serves 2 (double or triple, if you need!)

  • 8 slices of cornbread, approx. 4" long x 1 1/2" high x 1/2" thick
  • 1 egg, beaten
  • 1 t vanilla extract
  • 1 t sugar
  • a pinch of salt
  • 3/4 C buttermilk
  • canola oil for frying

First make the French toast dip by beating together the egg, vanilla, sugar, salt and buttermilk in a shallow dish that will hold the cornbread slices flat while you dip them.

Heat a skillet with a skim of oil - you don't want to drown the pieces in oil! 

Carefully dip each piece of cornbread into the dip, being sure to get both sides nicely covered, and gently place into the hot skillet. Brown both sides and serve with maple syrup.  

Leftovers (if there are any) reheat beautifully in the microwave or oven.

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