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Knott's sliders on a tray with Knott's bacon cheddar ranch dip, jalapeno popper dip and spicy chicken taco dip, with veggies in the background

Cornbread and Jalapeño Popper French Toast

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Cornbread and Jalapeño Popper French Toast

prep: 12 minutes
total: 27 minutes

total: 27 Minutes

knotts cornbread and pimiento cheese french toast stacked on a wooden board with syrup and bacon topping

Ingredients

  • Day old cornbread. We Used King Arthur's Baking Company Recipe.
  • Unsalted butter, for the pan
  • 1 teaspoon of sugar
  • Small onion, thinly sliced
  • 4 large eggs
  • ½ cup milk
  • Salt and pepper to taste
  • Knott’s Jalapeño Popper Dip
  • Maple Syrup

Instructions

  1. Heat a small pat of butter over medium heat and cook the onions with the sugar, stirring occasionally until they’re very soft and brown.
  2. Heat a pat of butter in a skillet over medium to medium-high heat.
  3. Beat the egg and milk in a bowl. Soak both sides of the cornbread in it.
  4. Brown both sides of the cornbread in the skillet.
  5. Top with a dollop of Knott’s Jalapeño Popper Dip and onions. Drizzle with maple syrup.