Cornbread French Toast! Re-purposing Leftovers!
Last night, I did something that is a weekly occurrence. I re-purposed leftovers…making my leftovers into another meal….only different. This time, I made some beef stew out of a roast I made a few days ago. I always save the juices from a roast or a roasted chicken to use later for soup or stew. In the case of chicken, you can easily scrape the fat off the top of some beautiful chicken stock concentrate (after it gets cold). If I don’t have a chance to make a soup that week, I will freeze the juices to use later. I never have to buy chicken broth and rarely do I have to buy beef broth because of this. But I digress. I decided to make some corn muffins to eat with our hearty beef stew last night. I will give you the stew recipe later because today I want to show you what to do with leftover cornbread for breakfast. I was in the mood for pancakes or French Toast and decided to make my cornbread into a sweet breakfast treat. It hit the spot. I used one small section to crumble up in my milk. Have you ever done that? On the farm in West Texas, cornbread crumbled in milk is often done with leftover cornbread. It makes a great tasting breakfast or evening treat. Yum! First, here is my Cornbread Recipe. It is not an original. I copied it from the back of the Pioneer Corn Meal bag for Corn Sticks. (Thanks Army Wife for bringing home things from your pantry.) It is a recipe that holds together nicely. Some cornbread crumbles apart too easily and those would not work for this morning’s treat. I think this one works well because it has only 1/3 cup of flour.
PIONEER CORN MUFFINS (Makes 6)
- 1 cup corn meal
- 1/3 cup flour (Gluten Free Biscuit and Baking Mix by Bob’s Red Mill…..if you need gluten free)
- 2 tsp baking powder
- 1/2 tsp. salt
- 2/3 cup milk
- 1 egg
- 3 tbsp vegetable oil
- 1 tsp sugar
- 3 tbsp butter
Preheat oven to 420. In a muffin tin, put 1/2 tbsp of butter in 6 of the muffin slots. Stick pan in the oven until butter is bubbly. While the butter is melting, mix the rest of the ingredients. Pull it out and fill the tin with batter (making 6) and cook for about 20-25 minutes.
CORN BREAD FRENCH TOAST
- 2 corn muffins
- 1/2 tbsp sugar
- 1/8 tsp ground cinnamon
- 1/4 cup Eggbeaters or 1 egg
- 1/1/2 tbsp butter for skillet
Slice the corn muffins into thirds. Mix the sugar, cinnamon and egg until well blended, using that little whisk that you never know what to do with because of it’s size. Heat the butter in a skillet. Dip the muffin into the mixture on both sides and cook it in the hot butter (on both sides). Pour any leftover egg mixture on top of the cooking cornbread pieces.
Here came the test. Which topping would be best suited to my tastes? I drizzled honey on one, molasses on one, and sugar-free syrup (not gluten free) on the third. The honey and molasses sort of blended on the plate and my last bite had a little of both. That was my favorite bite. Yum! Then, I topped it all off with one little section crumbled in milk. Oh, yea! I still love that and it reminds me of the farm days…..having no money….and 4 kids…..and how easy it is to re-purpose food and make everyone happy in the process. Hi, my name is Susan and I blog at Permanent Posies (Creative Chaos) and my subject matter is…well, that depends on the day and the mood. But, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.