Couche-Couche
Cajun fried cornmeal breakfast: cornmeal crusted in a hot skillet, then steamed soft and eaten with milk and cane syrup.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Cast-iron skillet with lid
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 9
- carbs
- 42
- protein
- 6
- calories
- 280
Instructions
- 1
Mix the cornmeal, salt, and baking powder in a bowl. Stir in the water to make a thick, wet mixture.
- 2
Heat the oil in a cast-iron skillet over medium-high heat until it shimmers.
- 3
Add the cornmeal mixture and spread it out. Leave it alone for 6–8 minutes until a dark crust forms underneath.
- 4
Stir the crust up through the mixture. Break it apart into small crumbs.
- 5
Lower the heat, cover the skillet, and steam for 12 minutes. Stir twice until the grains are tender.
- 6
Spoon into bowls. Serve warm with cold milk and cane syrup.
Chef's tips
Let the bottom layer form a deep crust before you stir. Those browned, crispy bits give couche-couche (a classic Cajun fried cornmeal dish) its signature flavor.
Storage
Refrigerate up to 2 days.
Reheating
Reheat in a skillet with a little oil to crisp it again.
Common mistakes to avoid
- •Stirring too early so the crust never forms.
- •Adding too much water and turning the mixture into mush.
- •Leaving the skillet uncovered during the steaming step.
Serving suggestions
Cooked Couche-Couche?
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