Cajun Attic Cornbread Recipe

Preheat oven to 350 f. In another bowl beat eggs milk and oil. Pour batter into skillet.

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Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers.

Cajun attic cornbread recipe.

6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar. Heat oven to 350 degrees fahrenheit. Stir into rice mixture until blended. In a large bowl combine rice cornmeal onion peppers salt and baking soda.

Sprinkle a well greased 10 in. Break the cornbread into 1 inch chunks onto a large rimmed baking sheet. In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning. In a separate small bowl beat the eggs and add the oil and milk.

Preheat the oven to 400 degrees. Ovenproof skillet with cornmeal. Gently stir until well combined. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.

Bake 30 35 min until hot in center and top is golden brown. Add toasted cornbread and vegetable mixture. In a large bowl whisk the eggs broth and cajun seasoning. Transfer mixture to baking dish.

Season with salt and pepper. Bake 8 10 min until dry and slightly toasted.

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