Thomas Kelly's Cornbread French Toast

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Photo: Iain Bagwell

Thomas Kelly’s Cornbread French Toast

1 tsp. cinnamon
½ cup whole milk
4 eggs
1 loaf store-bought corn bread, cut into 8 thick slices
4 tbsp. unsalted butter
¼ cup honey
¼ cup chopped fresh mint
2 cups blackberries
Powdered sugar for dusting

1. In a flat, shallow dish, whisk together the cinnamon, milk and eggs until thoroughly combined. Soak the corn bread slices, 4 at a time, on both sides in egg mixture.
2. In a large skillet melt 2 tbsp. butter over medium heat. Cook the 4 slices of corn bread until golden brown, about 3 to 4 minutes on each side. Soak the remaining slices, and repeat cooking method.
3. Drizzle the toast with honey, and top with mint, blackberries and a dusting of powdered sugar.

Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 15 minutes

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