Cajun Attic Cornbread Recipe
Sprinkle a well greased 10 in.
Cajun attic cornbread recipe. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Transfer mixture to baking dish. Preheat oven to 350 f. Pour batter into skillet.
In another bowl beat eggs milk and oil. In a large bowl whisk the eggs broth and cajun seasoning. Break the cornbread into 1 inch chunks onto a large rimmed baking sheet. 6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar.
Season with salt and pepper. Heat oven to 350 degrees fahrenheit. Add toasted cornbread and vegetable mixture. Stir into rice mixture until blended.
Bake 30 35 min until hot in center and top is golden brown. Bake 8 10 min until dry and slightly toasted. 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.
Gently stir until well combined. In a large bowl combine rice cornmeal onion peppers salt and baking soda.