Recipe by Jostlori
A simple Cajun breakfast delicacy, pronounced "coosh-coosh." Warm cane syrup and café au lait would be appropriate accompaniments. This is home cooking at its best. Recipe from the New Orleans Times-Picayune.
Top Review by evelyn/athens
This was a very unusual breakfast for us, but nonetheless delicious. I did as some reviewers commented and actually chopped up the bacon I used for dripping into the cornbread couche couche (love the name!). The hit of sweet with savoury was yummy.
- 2 cups yellow cornmeal
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 1⁄2 cups milk
- 3 -4 tablespoons bacon drippings (or vegetable oil)
- cane syrup, to taste
Directions See How It's Made
- Combine the cornmeal, salt, baking powder, milk or water in a bowl and mix to blend. The mixture will be like damp sand.
- Heat the drippings in a cast-iron (preferably) medium-size or large, heavy skillet over medium-high heat. Add the corn meal mixture and allow a crust to form on the bottom, much like you would do to make cornbread.
- Reduce the heat to medium and cook, scraping the bottom of the pot with a metal spatula to stir and fold the crust, breaking up large lumps, until the mixture is golden brown and resembles crumbled cornbread, about 15 minutes.
- Serve hot, with cane syrup, or honey drizzled over the top. Maple syrup if you must - LOL!