Total Time
25mins
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Combine the cornmeal, salt, baking powder, milk or water in a bowl and mix to blend. The mixture will be like damp sand.
  2. 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.
  3. 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.
  4. Serve hot, with cane syrup, or honey drizzled over the top. Maple syrup if you must - LOL!
Most Helpful

5 5

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.

5 5

This was a really pleasant surprise for me! For some reason I have always shied away from serving cornbread/cornmeal in a sweet fashion, so I was a little bit wary coming into making the recipe. I don't know what I was worried about, it is truly yummy! I don't eat bacon so I used oil; I imagine that made my dish less savory. No matter, it still tasted great! Made for ZWT 9, Gourmet Goddesses.

5 5

Fried cornbread. Quartered for one serving. I only had pre-cooked bacon which doesn't produce much grease when you warm it in the pan, so I chopped up a piece and added it to the cornmeal mixture, otherwise it would have been too bland. Made for ZWT9.