Crispy Coush Coush Cakes

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!