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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cajun Attic Corn Bread Recipe

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This recipe for Cajun Attic Corn Bread is from The O'Neill Hall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup butter
1 c. white sugar
4 medium eggs
½ c. mild green chilies
1-19 oz. can cream corn (converts to 29.6 ml.)
1 c. shredded Monterey Jack cheese
1 c. flour
1 c. course cornmeal
2 tsp. baking powder
½ tsp. salt
Directions:
Directions:
Cream margarine and sugar.
Add and beat in eggs, chilies, cream corn and cheese.
Mix separately flour, cornmeal, baking powder and salt.
Add dry ingredients to wet and beat just until blended.
Pour into 8/10 pan or muffin cups and bake at 350 degrees for approximately 1 hour or until golden brown on top.
Best served warm.

 

 

 

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