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Crispy Corn Toast

  Cornmeal 1 Cup (16 tbs)
  Eggs 2
  Salt 1⁄4 Teaspoon
  Evaporated milk 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 3 Tablespoon
  Day old white bread slices 8
  Butter 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2005 Calories from Fat 795

% Daily Value*

Total Fat 89 g136.2%

Saturated Fat 49.4 g247.1%

Trans Fat 0 g

Cholesterol 644.8 mg214.9%

Sodium 1908.1 mg79.5%

Total Carbohydrates 241 g80.2%

Dietary Fiber 15.2 g60.8%

Sugars 34 g

Protein 58 g116.9%

Vitamin A 54.7% Vitamin C 10.1%

Calcium 91.2% Iron 44.3%

*Based on a 2000 Calorie diet

Crispy Corn Toast Recipe