Thick cereal-type dish that's a cajun breakfast specialty. It's made by stirring boiling water into a mixture of yellow cornmeal, baking powder, salt and pepper, then turning the mixture into a skillet containing preheated lard or bacon fat. During cooking, the pan becomes coated with a toasty brown crust, which is broken up and stirred into the cereal before serving. Coush-coush is served with plenty of butter, milk or cream and cane syrup or sugar.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.