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 TOPPED CAST-IRON SKILLET CHILI

Steps:

• Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
• Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
• Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
• Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.

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.

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!