- 1 Teaspoon cinnamon
- ½ Cup whole milk
- 4 eggs
- 4 Tablespoons unsalted butter
- 8 slices of cornbread
- ½ Cup honey
- ½ Cup fresh mint, thinly sliced
- 2 Cups blackberries
- ¼ Cup powdered sugar
In a large bowl, whisk together cinnamon, milk, and eggs until thoroughly combined.
In a large nonstick skillet over medium heat, melt butter. Dip cornbread into batter and cook slices in skillet until golden brown and heated through.
Drizzle cornbread with honey and garnish with mint, blackberries, and powdered sugar (dust lightly using a sifter).