Crispy Coush Coush Cakes

Mississippi’s Delta Grind Corn Meal. Just. Awesome.

While it’s not common anymore, generations of Louisianians were nourished on coush coush. I know of older folks who had coush coush with milk and maybe some Steen’s Syrup for two meals a day, having dinner at Noon. I’m sure the restaurant plate lunch comes from this tradition.

Normally the batter is poured into the skillet all at once and broken up as it cooks, leaving some parts soft and some crispy. And while it’s a great dish in the manner of cornbread and milk, it’s limited in its uses. I thought making the coush coush into cakes would be nice and they are! I’ve prepared them with water, milk and buttermilk and each version is delicious.

The cakes with water are especially crisp, so if you’re a fan of that texture, you’ll really like this style. With milk, the cakes are soft and remarkably similar to pancakes made with wheat flour. If you have problems with wheat or gluten, your pancake dreams just came true!

I used Delta Grind’s stone ground corn meal and it’s really good. The sweet corn flavor sings. I don’t get a commission or anything from the company, but I wanted to let you know about this terrific Mississippi business. Of course you can use the corn meal you like best.

Was coush coush a staple in your family? How was it served? Let us know in the comments below!

Yield: 2

Author: Louisiana Supper Club

Crispy Coush Coush Cakes

A Louisiana cornmeal tradition in pancake form—great with butter and syrup for breakfast or as a change for potatoes or rice.

prep time: 5 Mcook time: 10 Mtotal time: 15 M

ingredients:

1 cup cornmeal (preferably stone ground)
1 tsp baking powder
¼ tsp salt
1 cup water or milk (divided)
2 tbsp olive oil (not extra virgin) or coconut oil. Butter works too, but be careful it doesn’t burn.

instructions:

How to cook Crispy Coush Coush Cakes

In a small bowl, mix together dry ingredients. Add ½ cup of water or milk and stir to combine. If necessary add more liquid in small amounts until a pancake batter-like consistency is reached.
On medium high, heat the oil in a 12-inch nonstick skillet until a droplet of batter sizzles when placed in the oil. With a scoop or ladle, make 4 cakes spreading the cake with the back of the scoop to form a circle. Cook about 2-3 minutes per side until golden and crispy.
Serving suggestions:
Top with butter and Steen’s Syrup, sausage or eggs. Also a nice change from mashed potatoes or cornbread.