Cajun Attic Cornbread Recipe

Add toasted cornbread and vegetable mixture.

Cajun attic cornbread recipe.

Stir into rice mixture until blended. 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. Ovenproof skillet with cornmeal.

Heat oven to 350 degrees fahrenheit. Preheat the oven to 400 degrees. Bake 8 10 min until dry and slightly toasted. In a large bowl combine rice cornmeal onion peppers salt and baking soda.

Break the cornbread into 1 inch chunks onto a large rimmed baking sheet. In another bowl beat eggs milk and oil. Transfer mixture to baking dish. Bake 30 35 min until hot in center and top is golden brown.

Sprinkle a well greased 10 in. Preheat oven to 350 f. Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers. In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning.

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