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Mimi's Louisiana Couche Couche




Source of Recipe


"Consuming Passions: A Food Obsessed Life," by Michael Lee West
. . .

Into a large bowl, mix 2 cups cornmeal, 1¼ teaspoons salt, and 1 teaspoon baking powder. Add 1½ cups milk and stir. The batter will appear somewhat mushy -- this is normal.

Heat 1½ cups oil in a heavy skillet. Add the cornmeal mixture to the oil.
Over a medium flame, let the batter form a crust -- this takes about 5 minutes. Stir, then reduce the flame.

Cover the pan and cook 15 minutes.
Serve with milk (for a cereal) or douse it with cane syrup. This is a soothing dish for children who are recovering from an appendectomy or tonsillectomy.

Yield:
Will feed one adult and two children.