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Cajun attic cornbread recipe.
In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning.
Stir into rice mixture until blended.
In a large bowl combine rice cornmeal onion peppers salt and baking soda.
Sprinkle a well greased 10 in.
6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar.
Preheat the oven to 400 degrees.
Break the cornbread into 1 inch chunks onto a large rimmed baking sheet.
Heat oven to 350 degrees fahrenheit.
Gently stir until well combined.
Season with salt and pepper.
In a large bowl whisk the eggs broth and cajun seasoning.
In a separate small bowl beat the eggs and add the oil and milk.
Transfer mixture to baking dish.
Preheat oven to 350 f.
Add toasted cornbread and vegetable mixture.
Ovenproof skillet with cornmeal.
Bake 8 10 min until dry and slightly toasted.
Pour batter into skillet.