cornbread french toast with caramelized onions and cream cheese

yay, thanksgiving week! clappy hands, clappy hands. i was going to be sad about our fun-filled weekend* coming to an end, but then i realized that another weekend is going to start the day after tomorrow. yay!!! 

*pizza night on the town with eggsister and eggsisterman! a ride on a ferris wheel! the new hunger games! cookies! tacos and nacho with fellow chicken parent friends! ooh and adele on snl. yessss.

so i'm gonna go hurry off to get my thanksgiving grocery shopping ducks in a row so that i can have first pick of the brussels sprouts and sweet potatoes.

this is a super simple recipe that works best when it's made with day-old cornbread (ahem, as in leftover-from-thanksgiving cornbread). corn, caramelized onions, and cream cheese are all things that can hang so nicely on the borderline of sweet and savory, and you know me, i *love* a savory breakfast, so i like finishing this off with a sprinkling of salt, pepper, and paprika or harissa powder. but! if you want to take this in a sweet direction, there is no shame in nixing the onions here and topping this with powdered sugar or syrup! 

cornbread french toast with caramelized onions and cream cheese

this makes enough for about 2 slices of cornbread, but it can easily be doubled/tripled/etc.


unsalted butter, for the pan

1/2 small onion, thinly sliced

1 large egg

2 tb whole milk

two 1/2" slices day old cornbread

salt and pepper

2 dollops of cream cheese

hot sauce or any spicy seasonings, optional, to taste



heat a small pat of butter over medium heat and cook the onions, stirring occasionally, until they're very soft and brown.

meanwhile, heat another pat of butter in a skillet over medium-medium high. beat the egg and milk in a bowl and soak both sides of the cornbread in it (i keep mine in for 15 seconds per side, but depending on how sturdy/fluffy your cornbread is, you might find it needs more or less time), brown both sides in the skillet, season both sides with salt and pepper, and then top with onions, a dollop of cream cheese, and a sprinkling of hot stuff, if using. enjoy!


thank you so much to the american egg board for sponsoring this post! check out their site for information on things like all of those symbols on egg packaging and how to decipher the numbers are printed next to a sell by date. (do you know what a julian date is?!) their site also has tons of fun egg recipes which i'll certainly need once macaroni start laying. follow #recipeeggchange for recipes and holiday hacks to use in the kitchen this season!

pictured: pan // towel // bowl