Cajun Attic Cornbread Recipe

Ovenproof skillet with cornmeal. Add toasted cornbread and vegetable mixture. 6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar.

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Preheat the oven to 400 degrees.

Cajun attic cornbread recipe.

Bake 8 10 min until dry and slightly toasted. Heat oven to 350 degrees fahrenheit. In another bowl beat eggs milk and oil. In a large bowl combine rice cornmeal onion peppers salt and baking soda.

In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning. In a large bowl whisk the eggs broth and cajun seasoning. Preheat oven to 350 f. Stir into rice mixture until blended.

Sprinkle a well greased 10 in. Bake 30 35 min until hot in center and top is golden brown. Gently stir until well combined. Transfer mixture to baking dish.

Season with salt and pepper. Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. 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.

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