Comfort in cornmeal


September 21, 2005|By Julie Rothman | Julie Rothman,special to the sun

Jerry Barkdoll from Baltimore was trying to track down a recipe for a Cajun dish that her husband used to enjoy when he lived in Louisiana years ago. It was a fluffy cornmeal mush that was commonly served for breakfast or as a light supper.

Several readers seemed to recognize this dish, which is called Couche-Couche. Elizabeth Gay of Baltimore sent in a recipe from her Cajun cookbook that fits the description perfectly. The dish is quite similar to grits but it has a courser texture and a distinctive cornmeal taste.

Served warm with milk and maybe a spoonful of maple syrup or honey, it's easy to understand why Barkdoll wanted his wife to re-create this Southern comfort food.


Yields 1/2 servings

2 cups cornmeal

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups milk

1/2 cup margarine

In a bowl, mix thoroughly the cornmeal, baking powder, salt and milk. In a heavy skillet, heat margarine and add the cornmeal mixture. Stir. Lower heat, cover and cook for 15 minutes, stirring often.

When crust is formed on the bottom, stir and serve immediately in cereal bowls. Add milk to cover, if desired.

Per serving: 167 calories; 3 grams protein; 9 grams fat; 2 grams saturated fat; 19 grams carbohydrate; 2 grams fiber; 2 milligrams cholesterol; 352 milligrams sodium

Recipe Requests

Gwendolyn Blackwell of Baltimore is looking for the recipe from the famous, but now closed, Haussner's restaurant in Baltimore for its signature strawberry pie.

Dianne Banasky of Cockeysville would also like a recipe from the famed Haussner's restaurant for what she thinks was called Coconut-Chocolate Chiffon Pie.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278, or e-mail If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names must accompany recipes to be published.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.