Title: Couche-Couche
Categories: Snack
Yield: 6 Servings

2	c	Cornmeal (preferably yellow)
1 1/2	ts	Salt
1	ts	Baking powder
1 1/2	c	Milk or water
1/4	c	Lard, melted and heated hot
{ Sub	mitt	ed by Eunice F. V. Dedebant }

Use a heavy iron pot or skillet. Mix the cornmeal, salt, baking powder and milk thoroughly and put into the heated shortening. Let a crust form. Give a good stir and lower the heat to simmer. Cover and cook for 15 minutes, stirring occasionally.

Serves 6.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]

Posted by Fred Peters

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