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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
print recipe
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
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.
Heat a pat of butter in a skillet over medium to medium-high heat.
Beat the egg and milk in a bowl. Soak both sides of the cornbread in it.
Brown both sides of the cornbread in the skillet.
Top with a dollop of Knott’s Jalapeño Popper Dip and onions. Drizzle with maple syrup.