Cozy, morning comfort foods don’t get more Southern than the flavor-packed Cajun favorite of coush-coush.
Coush-Coush
Makes 4 servings
Ingredients
- ½ pound sliced bacon
- 2 cups stone-ground cornmeal*
- 2 tablespoons firmly packed light brown sugar
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- ¼ teaspoon baking soda
- 1 cup boiling water
- ½ cup whole buttermilk, room temperature
- Butter, warm milk, and cane syrup, to serve
Instructions
- In a 10-inch cast-iron skillet, cook bacon in batches over medium heat until crisp, about 5 minutes per side. Remove bacon using a slotted spoon and let drain on paper towels, reserving drippings in skillet; keep drippings hot.
- In a medium bowl, whisk together cornmeal, brown sugar, baking powder, salt, and baking soda; whisk in 1 cup boiling water and buttermilk until fully combined. (Batter will be thick.)
- Spoon batter into hot drippings in skillet. Cook over medium heat, without stirring, until a golden brown crust forms on bottom, about 5 minutes. Reduce heat to medium-low. Stir a few times, lightly breaking up crust. Cook, without stirring, until batter looks fully cooked and a crust has formed again on bottom, about 5 minutes more. Remove from heat. Stir lightly, breaking up some of the crust.
- To serve, scoop coush-coush into bowls and top with butter. Drizzle with warm milk and cane syrup, if desired. Serve immediately with bacon.
Notes
*We used McEwen & Sons.
