Pain Perdu Roanoke (lost Bread)

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (7 1/2 ounce) box corn muffin mix
• 1/4 cup milk
• 1 egg
• 1 (12 ounce) can corn kernels, drained or 1 cup cooked corn
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon savory
• 3 eggs
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla
• oil, for frying
• confectioners' sugar
• maple syrup

Recipe

• 1 to prepare the cornbread:.
• 2 preheat oven to 400; spray an 8x4x3" loaf pan with nonstick spray.
• 3 in a bowl, add the corn muffin mix, 1 egg, 1/4 cup milk, savory (or thyme) and cayenne.
• 4 mix according to package directions, then gently fold in the corn.
• 5 pour into the baking pan and bake for 30 minutes.
• 6 cool.
• 7 pain perdue:.
• 8 slice the loaf of cornbread into 6 even slices, then cut each slice in half diagonally, so you have 12 triangles.
• 9 in a bowl, beat the eggs.
• 10 add the milk, sugar, nutmeg and vanilla and mix well.
• 11 pour enough oil into a skillet (or electric skillet) to about 2"; heat to 350.
• 12 soak the triangles of cornbread in the egg mixture, carefully removing the pieces to the hot oil.
• 13 fry for 4 to 5 minutes, until golden brown, turning once.
• 14 remove the pieces from the oil with a slotted spoon and drain on absorbent paper.
• 15 sprinkle with confectioner's sugar and serve with maple syrup.
• 16 notes: you can substitute your own favorite homemade cornbread recipe for the corn muffin mix (you'll need a recipe that would normally fit an 8x8" pan).
• 17 just omit the corn muffin mix, the 1/4 cup milk and the 1 egg, prepare your own recipe, then add the corn and cayenne as directed, and proceed with the recipe from that point.