Cajun Attic Cornbread Recipe

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Preheat the oven to 400 degrees.

Cajun attic cornbread recipe.

Stir into rice mixture until blended. Heat oven to 350 degrees fahrenheit. Preheat oven to 350 f. 6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar.

In a large bowl whisk the eggs broth and cajun seasoning. Season with salt and pepper. Gently stir until well combined. Sprinkle a well greased 10 in.

Break the cornbread into 1 inch chunks onto a large rimmed baking sheet. In a separate small bowl beat the eggs and add the oil and milk. Bake 30 35 min until hot in center and top is golden brown. Ovenproof skillet with cornmeal.

Transfer mixture to baking dish. In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning. In a large bowl combine rice cornmeal onion peppers salt and baking soda. Pour batter into skillet.

In another bowl beat eggs milk and oil. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.

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