Cornmeal Coush Coush (Donald Link)

I did not eat coush coush growing up. My mother made either biscuits or cornbread on Sunday morning. I often ate it crumbled up with milk and fig preserves. She called it cornbread milk but never coush coush. Later in life when I finally ate what most people call coush coush I really liked it. That version is a cornmeal batter fried and steamed on top of the stove. The following is a cornmeal batter fried then baked in the oven. My mother always used yellow and this calls for white.

Ingredient line up
Mise en place

Batter frying away

Finished product

Crumbed cornmeal coush coush with cafe au lait ready to pour in and tallow tree honey to sweeten. If I would have had some steens or fig preserved that would have gone in

All I need now is a big spoon.

While this version is fine I am sticking to the fried and steamed. With that process you can make a bottom crust a number of times. I usually do five and stir them back in. It is obvious I like crust. Also I seldom use white meal. It seems like a finer grind and I like mine a little coarser. In fact I generally used stone ground. To each his own