Cajun Cornmeal Mush (Couche Couche)

Cajun Cornmeal Mush (Couche Couche)

(4 servings)    Printable Version
  • 2 cups yellow cornmeal
  • 1/4 cup vegetable or canola oil
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 3/4 cup milk
  • 3/4 cup water
Heat the oil in a heavy pot over medium-high heat.

Mix the dry ingredients, then add the milk and water. Pour the batter into the hot oil, and allow a crust to form on the bottom before stirring. Reduce heat to low and stir occasionally; cook for about 15 minutes.

Serve in bowls like oatmeal or other hot cereals. It's great with milk and powdered sugar, with maple syrup, with butter and cinnamon, with jam, with raisins, with blueberries... I could go on and on and on...


A hot cereal made with cornmeal. Serve it just like oatmeal. It's tasty. It's different. You can make it your own adding your favorite mix-ins - raisins, maple syrup, etc.

Mr Breakfast would like to thank football for this recipe.

Comments About This Recipe
What do you think of Cajun Cornmeal Mush (Couche Couche)?
Overall Average Rating = 5 (out of 5)
Based on 5 votes.


Official Member: Team BreakfastFrom 1panative (Team Breakfast Member)
Rating (out of 5):  

Good flavor like it is, but like one commenter said, it is not the original couche-couche unless it has cane syrup in it. Just like Chinese fried rice is not really Chinese unless it uses sesame oil, but that's another story.

Comment submitted: 10/29/2017 (#20435)



From bthayesesq
Rating (out of 5):  

This is a Cajun recipe - in Louisiana we use cane syrup. Of course, it's funny to think about but 50 years ago no one in the South had ever even heard of maple syrup (much less tasted it - unless they'd been on a trip Up North). Traditionally, the Deep South's sweetener was cane syrup, the Upper South and Middle West used sorghum molasses, and only the Northeast used maple syrup (although everyone had honey). It wasn't until the modern era of big box, national supermarket chains that these regional foodways were broken. If you want to eat couche couche the way God intended, you have to use cane syrup and milk - nothing else!

Comment submitted: 10/29/2016 (#20091)



From B. Organic
Rating (out of 5):  

The taste reminded me of Cream of Wheat when I added butter and maple syrup to it. Liked it. Will probably make it again.

Comment submitted: 9/6/2013 (#16402)



Official Member: Team BreakfastFrom tvillien (Team Breakfast Member)
Rating (out of 5):  

I grew up eating couche couche and we served it with fried eggs. The liquid yokes mixed in with the couche couche and crust is heavenly. Only the best recipes make a crust on the bottom and sides that give it a popcorn flavor.

Comment submitted: 6/25/2010 (#10763)



From Margaret
Rating (out of 5):  

I'd like to know if ANYONE who didn't eat Couche Couche as a child tasted it as an adult and LIKED IT? We all thought Couche Couche was a huge treat, but noone I cook it for even slightly likes it!

By the way, we always had couche couche with syrup. My mom liked it with Cane Syrup. She thinks that is the best way to eat it, but I love it with good old Aunt Jemima on it. Our best friends growing up though ate it like cereal but with coffee milk instead of just milk.

Comment submitted: 10/26/2007 (#3854)



From KAJNGranny

I looked up couche couche recipes today for the first time in a long time. I learned to make it several years ago, but I never heard of putting baking powder in it.

Comment submitted: 8/21/2007 (#3429)





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