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Grease an 8-inch square baking dish with butter or spray with cooking spray. Set aside for now.
Slice cornbread into cubes roughly ¾-inch wide, then arrange in an even layer in the prepped baking dish.
Add milk, eggs, maple syrup, vanilla extract, cinnamon, and salt to a mixing bowl and whisk well to combine.
Drizzle the milk mixture evenly over top of the cornbread, working to moisten every piece. Lightly press down on the cornbread with a spatula to soak everything.
Now heat the oven to 350°F (177°C), allowing the pan of cornbread french toast to sit and soak up the liquid during the 10-15 minute period it takes for the oven to preheat.
Once the oven has heated, bake for 40-45 minutes, or until the center has set and the surface has crisped. If the surface is browning too quickly, tent a piece of aluminum foil over top of the dish until it's fully-cooked.
Let it cool off some before serving. Serve with a shake of powdered sugar, berries, and drizzles of maple syrup.