Cajun Attic Cornbread Recipe

Preheat the oven to 400 degrees. 6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar. In a separate small bowl beat the eggs and add the oil and milk.

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Transfer mixture to baking dish.

Cajun attic cornbread recipe.

In a large bowl combine rice cornmeal onion peppers salt and baking soda. Stir into rice mixture until blended. Preheat oven to 350 f. In another bowl beat eggs milk and oil.

Break the cornbread into 1 inch chunks onto a large rimmed baking sheet. Bake 30 35 min until hot in center and top is golden brown. Pour batter into skillet. Ovenproof skillet with cornmeal.

Season with salt and pepper. Heat oven to 350 degrees fahrenheit. Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers. Gently stir until well combined.

Add toasted cornbread and vegetable mixture. Bake 8 10 min until dry and slightly toasted. In a large bowl whisk the eggs broth and cajun seasoning. Sprinkle a well greased 10 in.

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.

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