Intro and recipe - cush cush
Hello athomechef!
First entry here.
I am another one of those Cajun cooks.
My aunt just gave me this, and I want to get it down so you get to benefit!
Ever wonder, "What did the Cajuns eat for a breakfast cereal?" No? Well I am going to tell you anyway!
2 cups - Corn Meal
1 1/2 t - salt
1 teaspoon - baking powder
1 1/2 c- Water
1/2 cup - oil
Mix the dry and then add the water to bake a simple batter.
In a cast iron skillet or dutch oven, heat the oil on medium high heat.
When it's ready, add the batter and let it cook just like that at first to get a crusty consistancy.
Then, slowly stir and fold the crusty goodness to cook, letting it break up enough to make thumb size chunks.
Dont let it cook too long or it will totally dry out.
Serve in a bowl with milk and a little bit of sugar or fig preserves.
Of course, if you want it to be like regular cereal, you are going to have to find some high fructose corn syrup. But, that's up to you...
First entry here.
I am another one of those Cajun cooks.
My aunt just gave me this, and I want to get it down so you get to benefit!
Ever wonder, "What did the Cajuns eat for a breakfast cereal?" No? Well I am going to tell you anyway!
2 cups - Corn Meal
1 1/2 t - salt
1 teaspoon - baking powder
1 1/2 c- Water
1/2 cup - oil
Mix the dry and then add the water to bake a simple batter.
In a cast iron skillet or dutch oven, heat the oil on medium high heat.
When it's ready, add the batter and let it cook just like that at first to get a crusty consistancy.
Then, slowly stir and fold the crusty goodness to cook, letting it break up enough to make thumb size chunks.
Dont let it cook too long or it will totally dry out.
Serve in a bowl with milk and a little bit of sugar or fig preserves.
Of course, if you want it to be like regular cereal, you are going to have to find some high fructose corn syrup. But, that's up to you...