Mama's Couche Couche
"A simple Cajun breakfast delicacy, pronounced "coosh-coosh." This was originally posted on another cooking site for a travel game - and I just thought it was a cute name but that nobody would make it. Surprise - this was my most prolific 5-star recipe! 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
Nutritional
- Serving Size: 1 (163.6 g)
- Calories 311.5
- Total Fat - 6.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 10.1 mg
- Sodium - 1173.6 mg
- Total Carbohydrate - 55.3 g
- Dietary Fiber - 5 g
- Sugars - 7 g
- Protein - 9.6 g
- Calcium - 199.9 mg
- Iron - 2.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine the cornmeal, salt, baking powder, milk or water in a bowl and mix to blend. The mixture will be like damp sand.
Step 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.
Step 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.
Step 4
Serve hot, with cane syrup, or honey drizzled over the top. Maple syrup if you must - LOL!
Tips
- Cast-iron skillet