Cajun couche-couche
Recipe for a simple Cajun breakfast delicacy, pronounced “coosh-coosh.” Warm cane syrup and coffee milk would be appropriate accomaniments.
Makes 4 to 6 servings
2 cups yellow cornmeal
1½ teaspoons salt
1 teaspoon baking powder
1½ cups milk or hot water
3 to 4 tablespoons bacon drippings
Instructions:
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.
November 6th, 2008 by Ragin Cajun /
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