Coosh Coosh aka Couche Couche

3 servings Prep: 5 m Cook: 5 m Total: 10 m Beginner
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A different version of cush cush to quote our author “oooolala so good”. This traditional Cajun breakfast dish transforms leftover cornbread into crispy, golden cereal with milk and sugar - a staple breakfast or supper food of the Cajun Culture that’s been warming bellies for generations.

Ingredients

3 servings servings
  • Leftover cornbread
  • Bacon grease (enough to coat the skillet, about 2-3 tablespoons)
  • Milk (for serving)
  • Sugar to taste (for serving)

Step-by-Step Instructions

  1. Take leftover cornbread and crumble it into really small pieces.
  2. Heat up bacon grease in a cast iron skillet over medium-high heat until shimmering.
  3. “Throw” the crumbled cornbread in the skillet and flash fry it, stirring frequently, until golden brown and crispy, about 3-5 minutes.
  4. Transfer the fried cornbread to a bowl, add milk and sugar to taste.
  5. Serve hot - ooooolala, dat some good warm cereal for breakfast.

Common Problems and Solutions

Q: Why is my coosh coosh getting soggy instead of crispy?

A: Make sure your bacon grease is hot enough before adding the cornbread - it should shimmer and be nearly smoking. Also, don't overcrowd the skillet; fry in batches if needed so each piece can get crispy contact with the hot fat.

Q: Can I make this if I don't have leftover cornbread?

A: Absolutely! Make a batch of basic cornbread the day before, or even use store-bought cornbread. Just let it sit out uncovered for a few hours or overnight to dry out a bit - slightly stale cornbread actually works better for this.

Tips and Techniques

For extra flavor, use bacon grease from fresh-cooked bacon and crumble some of that crispy bacon over the top. The contrast between the crispy fried cornbread and creamy milk is what makes this dish special - don’t let it get too soggy before eating.

Ingredient Substitutions

  • bacon grease: butter or vegetable oil
  • sugar: cane syrup, honey, or molasses

Equipment Needed

  • Cast iron skillet (essential for proper crisping and heat distribution)
  • Mixing bowl

Historical Context

Coush coush is one of the most iconic Cajun breakfast dishes, dating back to the early Acadian settlers who made the most of simple ingredients like cornmeal, milk, and whatever cooking fat they had on hand. This version using leftover cornbread is a modern variation on the traditional dish, which was typically made from scratch cornmeal mush.