Mama's Couche Couche
photo by sheepdoc
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 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
- 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!
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Reviews
-
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.
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Leftover cornbread? What's that?....never have any in my house so this recipe is wonderful to have when I need a cornbread fix but don't want to take the time. Only change I made was to keep the bacon that made the drippings, chopped into very small pieces and combined into the corn meal mixture. Served with scrambled eggs, tabasco sauce and lots of love. I could also see this served with white sausage gravy on top as well. (ZWT 9)
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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!