Cajun Attic Cornbread Recipe

Season with salt and pepper. In a large bowl whisk the eggs broth and cajun seasoning. In a separate small bowl beat the eggs and add the oil and milk.

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Ovenproof skillet with cornmeal.

Cajun attic cornbread recipe.

6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar. Sprinkle a well greased 10 in. Heat oven to 350 degrees fahrenheit. Pour batter into skillet.

Break the cornbread into 1 inch chunks onto a large rimmed baking sheet. Preheat the oven to 400 degrees. Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers. Gently stir until well combined.

Bake 30 35 min until hot in center and top is golden brown. Transfer mixture to baking dish. In another bowl beat eggs milk and oil. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.

In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning. In a large bowl combine rice cornmeal onion peppers salt and baking soda. Add toasted cornbread and vegetable mixture. Bake 8 10 min until dry and slightly toasted.

Stir into rice mixture until blended. Preheat oven to 350 f.

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