Cajun Attic Cornbread Recipe

In a large bowl combine rice cornmeal onion peppers salt and baking soda.

Cajun attic cornbread recipe.

Break the cornbread into 1 inch chunks onto a large rimmed baking sheet. In another bowl beat eggs milk and oil. 6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.

Pour batter into skillet. In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning. Add toasted cornbread and vegetable mixture. Stir into rice mixture until blended.

Ovenproof skillet with cornmeal. Preheat the oven to 400 degrees. Bake 30 35 min until hot in center and top is golden brown. In a separate small bowl beat the eggs and add the oil and milk.

Gently stir until well combined. Sprinkle a well greased 10 in. Bake 8 10 min until dry and slightly toasted. In a large bowl whisk the eggs broth and cajun seasoning.

Preheat oven to 350 f. Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers.