Thursday, July 20, 2017

Couche Couche


  • 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 


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.

Prepared by Devon Dollahon
July 20, 2017

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