Transfer mixture to baking dish.
Cajun attic cornbread recipe.
Preheat oven to 350 f.
Season with salt and pepper.
Heat oven to 350 degrees fahrenheit.
Bake 30 35 min until hot in center and top is golden brown.
Pour batter into skillet.
Bake 8 10 min until dry and slightly toasted.
In a separate small bowl beat the eggs and add the oil and milk.
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Ovenproof skillet with cornmeal.
In a large bowl whisk the eggs broth and cajun seasoning.
Sprinkle a well greased 10 in.
In another bowl beat eggs milk and oil.
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.
Stir into rice mixture until blended.
6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar.
Gently stir until well combined.
In a large bowl combine rice cornmeal onion peppers salt and baking soda.