HISTORY This recipe is one from down Louisiana-way. It comes from a dear friend, MizMo (Aline Theriot Meaux). She opened with the following in a letter to me this evening (Sunday, 25 March 2001).

"Got up this morning, it was a nippy 48 degrees outside, and that reminded me of what most Louisiana Cajun kids had for breakfast on school days, when I was going to school.  So-o-o-o-o, I made myself some cush-cush for breakfast. 

Don't know what cush-cush is? It's a child of Africa's cous-cous.  In Africa, it is made from meal cooked into a mush and served with boiled meat (usually lamb) and lots of veggies. In southwest Louisiana, it is made from yellow cornmeal and served as a cereal, usually with milk, sometimes with cane syrup drizzled over it or even with fig preserves or fried eggs.  At my house we always served it with milk (fresh-from-the-cow), and when the cow was dry, Mom opened a few cans of Pet or Carnation milk.  I had mine this morning with freshly mixed dry milk (non-fat, you know). 

Here's the recipe I used, if you think it would be of interest. 

Forgot to mention that in the old days, when folks had no refrigeration, milk sometimes soured and clabbered, but they used it on their cush-cush anyway.  What clabbered milk was left over the cook usually made into cottage cheese, which was eaten with sugar sprinkled over it."

  • 1 cup yellow cornmeal 
  • l/2 teaspoon salt 
  • l tablespoon sugar 
  • Water to moisten 
  • l/3 cup cooking oil 
  • PREPARATION Mix yellow cornmeal, salt, and sugar in a bowl.  Slowly add enough water to moisten meal (not too much, because you don't want mush).   Heat oil in cast iron pot, and sprinkle mixture slowly into oil.  Cook over medium heat, stirring constantly, until light and fluffy.  Serve with milk.   ~MizMo
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