Couche-Couche
Ingredients
- 5 tbsp cooking oil
- 2 cups yellow cornmeal
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 2 cups milk
Step-by-Step Instructions
- Pour four of the five tablespoons of cooking oil into a heavy iron skillet or saucepan that has a tight lid. Let it heat over medium-high heat while you mix the remaining ingredients in the order given (cornmeal, salt, sugar, baking powder, and milk). Last, add the remaining tablespoon of cooking oil to the batter and pour the whole mixture into the hot cooking oil. Lower heat to medium and let cook.
- Keep stirring about every three minutes, being sure to scrape the bottom of the pot each time. Cook, covering the pan tightly between stirrings, until couche-couche reaches the consistency of crumbled up cornbread, about 20 minutes total.
Common Problems and Solutions
Q: Why is my couche-couche sticking to the bottom of the pan?
A: Make sure your oil is hot before adding the batter, and scrape the bottom of the pot thoroughly every three minutes. A heavy iron skillet works best for even heat distribution.
Q: Can I use water instead of milk?
A: Yes, though it will create a different texture and flavor. See our [water-based Cush-Cush recipe](/recipes/couche-couche-ii-cush-cush/) for that variation.
Tips and Techniques
Use a heavy cast iron skillet for the best results - it distributes heat evenly and helps develop those crispy bits at the bottom. Don’t skip the stirring and scraping steps, as they’re essential for achieving the right crumbly texture.
Ingredient Substitutions
- yellow cornmeal: white cornmeal
- milk: water
Equipment Needed
- heavy iron skillet or saucepan with tight-fitting lid
- wooden spoon for stirring and scraping
Historical Context
Couche-couche (also spelled cush-cush or coush-coosh) is a beloved Cajun breakfast dish that dates back generations, often eaten with cane syrup, milk, or coffee poured over it. The name likely comes from the French “coucher” meaning to put to bed, referring to how the cornmeal mixture settles in the pan.
