Cajun Attic Cornbread Recipe

In a large bowl combine rice cornmeal onion peppers salt and baking soda. Add toasted cornbread and vegetable mixture. Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers.

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Ovenproof skillet with cornmeal.

Cajun attic cornbread recipe.

In a large bowl whisk the eggs broth and cajun seasoning. Gently stir until well combined. Heat oven to 350 degrees fahrenheit. 6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar.

Stir into rice mixture until blended. Bake 30 35 min until hot in center and top is golden brown. Bake 8 10 min until dry and slightly toasted. Break the cornbread into 1 inch chunks onto a large rimmed baking sheet.

In a separate small bowl beat the eggs and add the oil and milk. Pour batter into skillet. Sprinkle a well greased 10 in. Transfer mixture to baking dish.

Preheat the oven to 400 degrees. 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. Season with salt and pepper.

Preheat oven to 350 f. In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning.

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