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.
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