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Couche-Couche
Most people have never had Couche-Couche because their parents considered it to be "poor people" food. But it's good! Just like grits, though, some people like it sweet and some like it savory. I prefer the savory kind, so I add bacon and Magic Swamp Dust (original blend, without the red pepper). If you want a sweet version, I've included a little lagniappe recipe for you. I like this dish hot out of the skillet, with a little warmed evaporated milk. It's good cold, too, eaten like a cereal. My grandfather used to pour his coffeemilk into it!
Savory version:
4 slices bacon
2 cups self-rising cornmeal mix (white or yellow)
1 cup water
evaporated milk
Magic Swamp Dust to taste
In a cast iron skillet, cook the bacon over medium low heat until crisp, leaving all the drippings in the pan, setting bacon aside to crumble into the dish later. In a bowl, whisk the water into the cornmeal mix until incorporated. Add to the skillet and let cook over medium low heat until it forms a crust at the bottom. With a wooden spoon, stir the cornmeal, scraping the crust up into the rest of the mix. When it's cooked through and no longer wet, it's done. Remove from heat. Scoop cooked cornmeal into bowls and serve with warm milk (about 1/2 a cup) and bacon crumbles. Sprinkle with Magic Swamp Dust. Serve with hot boudin or bacon.
Sweet version:
3 tbs vegetable oil
2 cups self-rising cornmeal mix (white or yellow)
1 cup water
milk
sugar to taste
optional: a splash of coffee
In a cast iron skillet, heat the oil over medium low heat. In a bowl, whisk the water into the cornmeal mix until incorporated. Add to the skillet and let cook over medium low heat until it forms a crust at the bottom. With a wooden spoon, stir the cornmeal, scraping the crust up into the rest of the mix. When it's cooked through and no longer wet, it's done. Remove from heat. Scoop coooked cornmeal into bowls and serve with warm milk (about 1/2 a cup) and sugar.
