Recipe by Marcelle Bienvenu
A favorite Cajun breakfast dish, it is usually served drizzled with Steen’s Cane Syrup, but some prefer to stir in café au lait, and yet others plop soft-boiled eggs on top of a serving.
Coush Coush (a.k.a. Couche-Couche)
Makes 6 servings
Ingredients
- ¼ to ½ cup bacon grease or vegetable oil
- 2 cups plain yellow cornmeal
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- 1½ cups whole milk Steen’s Cane Syrup
Instructions
- Preheat the bacon grease in a large, heavy skillet.
- In a bowl, mix the cornmeal, salt, baking powder, and milk, and pour into the heated skillet. Give it a couple of good stirs, lower the heat, cover, and let it steam for 15 to 20 minutes. (This should form a crust on the bottom.)
