Transfer mixture to baking dish.
Cajun attic cornbread recipe.
Preheat the oven to 400 degrees.
Bake 30 35 min until hot in center and top is golden brown.
In a large bowl whisk the eggs broth and cajun seasoning.
Gently stir until well combined.
Bake 8 10 min until dry and slightly toasted.
Heat oven to 350 degrees fahrenheit.
In a separate small bowl beat the eggs and add the oil and milk.
In a large bowl combine rice cornmeal onion peppers salt and baking soda.
Ovenproof skillet with cornmeal.
Preheat oven to 350 f.
In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning.
Season with salt and pepper.
In another bowl beat eggs milk and oil.
Add toasted cornbread and vegetable mixture.
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.
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Pour batter into skillet.