Cajun Attic Cornbread Recipe
Sprinkle a well greased 10 in.
Cajun attic cornbread recipe. Preheat oven to 350 f. Heat oven to 350 degrees fahrenheit. Pour batter into skillet. Ovenproof skillet with cornmeal.
Add toasted cornbread and vegetable mixture. Transfer mixture to baking dish. Stir into rice mixture until blended. Bake 30 35 min until hot in center and top is golden brown.
In another bowl beat eggs milk and oil. Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers. In a separate small bowl beat the eggs and add the oil and milk. 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. Break the cornbread into 1 inch chunks onto a large rimmed baking sheet. Bake 8 10 min until dry and slightly toasted. In a large bowl whisk the eggs broth and cajun seasoning.
Gently stir until well combined. 6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar.