Couche Couche

Ingredients

• butter the size of an egg (about 3 tblsp) 
• 1 pint of corn meal (approx 2 cups) 
• 2 eggs 
• some new milk (amount not specified, but most likely 1-2 cups) 
• a spoonful of yeast (about 1 tblsp) 
• sugar (to taste) 
• a few tblsp of lard, enough to coat a pan 

Directions

Cornbread Paste

1. Rub the butter into the corn meal. 
2. Make it a batter by mixing in the eggs and milk. 
3. Add the yeast. 

Couche Couche

1. Make a paste as you make for corn bread by the above receipt. 
2. Sweeten it with sugar. 
3. Grease a pot with lard instead of putting it in a pan, and as the paste cooks to the side of the pot, you scrape it off with a spoon. 
4. Do that five or six times, until all your paste is cooked. 

It is delicious for breakfast with coffee. The Southern children are very fond of it with milk.

Source — Cooking in Old Creole Days

Prepared by Devon Dollahon

 Louisiana Anthology

July 20, 2017