6 ounces of margarine equals 12 tablespoons or 3 4 of a cup 1 cup white sugar.
Cajun attic cornbread recipe.
Break the cornbread into 1 inch chunks onto a large rimmed baking sheet.
Season with salt and pepper.
In a large bowl whisk the eggs broth and cajun seasoning.
Sprinkle a well greased 10 in.
Ovenproof skillet with cornmeal.
Preheat the oven to 400 degrees.
In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning.
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Bake 30 35 min until hot in center and top is golden brown.
Heat oven to 350 degrees fahrenheit.
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.
Transfer mixture to baking dish.
Add toasted cornbread and vegetable mixture.
Stir into rice mixture until blended.
Preheat oven to 350 f.
Pour batter into skillet.