Preheat oven to 350 f.
Cajun attic cornbread recipe.
Ovenproof skillet with cornmeal.
Pour batter into skillet.
Add toasted cornbread and vegetable mixture.
In a separate small bowl beat the eggs and add the oil and milk.
Gently stir until well combined.
In another bowl beat eggs milk and oil.
Bake 30 35 min until hot in center and top is golden brown.
In a large bowl combine rice cornmeal onion peppers salt and baking soda.
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Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers.
Heat oven to 350 degrees fahrenheit.
Break the cornbread into 1 inch chunks onto a large rimmed baking sheet.
Sprinkle a well greased 10 in.
6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar.
Bake 8 10 min until dry and slightly toasted.
Stir into rice mixture until blended.
Preheat the oven to 400 degrees.
Transfer mixture to baking dish.