War Eagle French Cornbread (2 servings) 4 slices of leftover cornbread 2 eggs 1/4 cup milk 1/4 cup orange juice 1 teaspoon brown sugar 1 teaspoon cinnamon In a bowl, beat the eggs. Whisk in the milk, orange juice, sugar, and cinnamon. Soak each side of the slices of cornbread, as you would for French toast. Heat a buttered or well-greased pan to medium-high heat and cook each side of the slices of cornbread until golden brown. Top with syrup, garnish is a little extra cinnamon and orange slices... and maybe some powdered sugar, just for good measure. A great use for leftover corn bread... basically delicious corn bread French toast. Mr Breakfast would like to thank PetitDéjeuner for this recipe. Recipe number 2929. Submitted 10/3/2010.