Creole Corn Mush - Kush-Kush

Note from Cheri: This authentic Creole recipe is from Betty Fussell's wonderful book on authentic American regional cuisine, I Hear America Cooking. Betty says, "The name of this dish is sometimes spelled couche-couche, and it's the Cajun way of turning mush into a potion so soothing it puts young and old to bed, as in coucher." Click here for my interview with author and celebrity chef Betty Fussell, as well as more of her recipes and an excerpt from her latest book My Kitchen Wars.

½ C hot water 2 C stone-ground white or yellow cornmeal 1 C milk 1 egg, beaten 1 tsp. baking powder 1 tsp. sugar or cane syrup 1 tsp. salt 4 T butter warm milk or half and half

Serves 4 Stir hot water into the cornmeal then gradually add the milk. Beat in the egg, baking powder, sugar and salt. Melt the butter in a skillet and when it bubbles, pour in the corn batter. Lower heat and let the bottom crust over without stirring. As the crust forms, scrape it into the rest of the mush and continue until most of the mush is browned. Serve with a pitcher of warm milk or half and half.