Crispy Corn Toast
|Cornmeal||1 Cup (16 tbs)|
|Evaporated milk||1 1⁄4 Cup (20 tbs)|
|Day old white bread slices||8|
Place cornmeal in piepan.
Beat eggs in medium bowl; stir in salt and milk.
Melt butter in large skillet.
Dip bread in egg mixture; turn once and let stand until bread is moist but not too soft to turn.
Place in cornmeal, turning to coat both sides.
Cook in hot butter until brown; turn and brown on other side.
Add butter as needed to keep skillet well greased.
Serve hot with additional butter and syrup or jelly, if desired.