INGREDIENTS

1. CORNBREAD

2. 1 (7 1/2 ounce)boxcorn muffin mix
3. 1/4cupmilk
4. 1egg
5. 1 (12 ounce)cancorn kernels, drained or1 cup cookedcorn
6. 1/8teaspooncayenne pepper
7. 1/4teaspoonsavory

8. PAIN PERDUE

9. 3eggs
10. 1cupmilk
11. 1tablespoonsugar
12. 1/4teaspoonnutmeg
13. 1/2teaspoonvanilla
14. oil, for frying
15. confectioners’ sugar
16. maple syrup

DIRECTIONS

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 8×8″ 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.