A Traditional Louisiana Cornmeal Breakfast Dish
Couche Couche (pronounced cush cush) is a classic Southern and Creole-inspired cornmeal dish deeply rooted in Louisiana cooking traditions. Often enjoyed as a simple breakfast meal, this comforting recipe transforms basic pantry staples into a warm, hearty dish that can be served sweet or savory. With its rich cornmeal texture and subtle flavor from bacon drippings, couche couche has remained a beloved staple in many Southern Black households for generations.
This version from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon highlights the beauty of old-fashioned Southern cooking—simple ingredients, humble preparation, and comforting flavor. Traditionally served warm with sugar and cream, this dish is both filling and nostalgic, offering a taste of Louisiana home cooking at its finest.
Ingredients
- 2-1/4 cups cornmeal
- 1-1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 cup cream
- 1/2 cup water
- 2 tablespoons bacon drippings
Step-by-Step Instructions
- In a large bowl, combine the cornmeal, salt, and baking powder until evenly mixed. This helps distribute the ingredients evenly throughout the dish.
- Stir in the cream and water until the mixture forms a thick batter-like consistency. The cream adds richness and creates a smooth texture.
- Heat the bacon drippings in a skillet over low heat until melted and hot. This adds a savory Southern flavor to the dish.
- Pour the cornmeal mixture into the skillet and stir occasionally as it cooks. Keeping the heat low prevents sticking and helps the texture develop properly.
- Continue cooking for approximately 15 minutes until the mixture is fully cooked and lightly browned. The finished texture should be soft with slightly crisp bits throughout.
- Serve warm with sugar and cream for a traditional Louisiana-style breakfast.
Closing Summary / Pro Tips
- Stir the mixture occasionally while cooking to prevent sticking and achieve an even texture.
- Use bacon drippings for authentic Southern flavor, but butter can also be substituted if preferred.
- Serve with warm milk, cream, or a sprinkle of sugar for a traditional sweet-style presentation.
- For a savory variation, pair couche couche with sausage, eggs, or fried fish.
About the Creator
Ethel Rayson Dixon was born in Shreveport, Louisiana, where she learned the art of cooking at a young age as one of eight children. Her cookbook celebrates traditional Southern and Louisiana-inspired dishes made with simple ingredients and heartfelt hospitality. Through Big Mama’s Old Black Pot Recipes, Dixon preserves the warmth and cultural richness of Black Southern home cooking for future generations.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more classic Southern and soul food recipes like this through local booksellers and online retailers specializing in regional cookbooks.
