Cajun Attic Cornbread Recipe

Heat oven to 350 degrees fahrenheit. Bake 8 10 min until dry and slightly toasted. Transfer mixture to baking dish.

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In a large bowl whisk the eggs broth and cajun seasoning.

Cajun attic cornbread recipe.

Preheat the oven to 400 degrees. Stir into rice mixture until blended. Gently stir until well combined. Sprinkle a well greased 10 in.

In a separate small bowl beat the eggs and add the oil and milk. In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning. Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers. Add toasted cornbread and vegetable mixture.

Pour batter into skillet. Ovenproof skillet with cornmeal. Break the cornbread into 1 inch chunks onto a large rimmed baking sheet. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.

6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar. Season with salt and pepper. In a large bowl combine rice cornmeal onion peppers salt and baking soda. In another bowl beat eggs milk and oil.

Preheat oven to 350 f. Bake 30 35 min until hot in center and top is golden brown.

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