Cajun Attic Cornbread Recipe

In a separate small bowl beat the eggs and add the oil and milk.

Cajun attic cornbread recipe.

Dress up packaged cornbread with sweet honey roasted corn and spicy jalapenos. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Preheat the oven to 425 degrees f. Halve and peel onion cut halves into dice.

This incredible recipe originated at ottawa s cajun attic a long gone and much missed restaurant that served tremendously good meals and generously provided its cornbread recipe to grateful patrons. Preheat oven to 350. The sweetness of the corn and the heat of the jalapenos blend together like bread and butter. Stir together cornmeal baking soda and salt in a large bowl.

This was my dear mother s recipe and it s still the best cornbread that i ve ever eaten. The chipotle honey butter adds even more flavor for little effort. This recipe is a must have at any family gathering or potluck. Add the bacon to a 10 inch cast iron skillet over medium heat and let the fat render out stirring occasionally until the edges begin to brown.

In another bowl beat eggs milk and oil. In another bowl beat together the eggs onion green pepper pimentos vegetable oil cheddar cheese cream style corn jalapeno pepper crawfish tails seasoned salt cayenne pepper and garlic powder until the mixture is well combined. In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning. Trim and thinly slice green onions keeping white and green portions separate stem jalapeño halve seed remove ribs and mince retain seeds for more spice.

Peel trim and cut carrot into slices on an angle. 1 prepare the ingredients. In another bowl mix together milk egg and oil. Add onion salt green pepper corn cheese green onion and jalapeno to milk mixture combining well.

It is a perfect addition to any meal and is a common staple on the cajun dinner table. Stir into rice mixture until blended. In a large bowl combine rice cornmeal onion peppers salt and baking soda. The buttermilk and cheese add a special touch.

Preheat the oven to 400 degrees. Stem seed remove ribs and cut red bell pepper into dice.