Cajun Attic Cornbread Recipe

Dress up packaged cornbread with sweet honey roasted corn and spicy jalapenos.

Cajun attic cornbread recipe.

Peel trim and cut carrot into slices on an angle. Stem seed remove ribs and cut red bell pepper into dice. In a medium bowl mix together the corn meal flour sugar baking powder and cherchies cajun seasoning. The buttermilk and cheese add a special touch.

The sweetness of the corn and the heat of the jalapenos blend together like bread and butter. Stir into rice mixture until blended. This was my dear mother s recipe and it s still the best cornbread that i ve ever eaten. This recipe is a must have at any family gathering or potluck.

In a large bowl combine cornmeal flour baking soda and sugar. Halve and peel onion cut halves into dice. In a large bowl combine rice cornmeal onion peppers salt and baking soda. 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.

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. Stir together cornmeal baking soda and salt in a large bowl. Preheat the oven to 400 degrees. In another bowl mix together milk egg and oil.

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. 1 prepare the ingredients. Add onion salt green pepper corn cheese green onion and jalapeno to milk mixture combining well. Add the egg mixture to the dry ingredients and add the cherchies pretty hot peppers.

In another bowl beat eggs milk and oil. Sweet and spicy cornbread with chipotle honey butter. The chipotle honey butter adds even more flavor for little effort. Preheat oven to 350.

It is a perfect addition to any meal and is a common staple on the cajun dinner table. 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.