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Couche Couche - Cajun Breakfast Cereal

Prep Time:

5 Minutes

Cook Time:

20 Minutes





About the Recipe


  • 1/2 cup cooking oil (vegetable, canola)

  • 2 tablespoons butter or bacon drippings

  • 2 cups all-purpose cornmeal

  • 2 tablespoons all-purpose flour

  • 1 teaspoon granulated sugar, optional

  • 1-1/2 teaspoons salt

  • 1 teaspoon baking powder

  • 1-1/2 cups milk, plus additional milk, buttermilk or heavy cream for individual servings



  1. Heat oil with butter in a 12-inch cast iron skillet over medium-high heat.

  2. Whisk together the dry ingredients; add the milk. Pour batter into the hot oil and allow to cook until a crust forms on the bottom, 8 to 10 minutes. 

  3. Using a metal spatula or spoon, begin turning batter over as it cooks, so the browned part is on top. Once all has been turned, reduce heat to medium low, cover and allow to continue crusting on the bottom and steaming, turning occasionally, until cooked through and has the appearance of cooked, crumbled cornbread. 

  4. Serve as you would with cereal, spooned into individual bowls, sprinkled with sugar or topped with butter and drizzled with cane syrup or honey. Pour milk, cream, buttermilk or hot coffee milk, around the cereal.


May be seasoned with salt and pepper only for a more savory version. I also like to cook bacon as a side and serve the couche couche with crumbled bacon and a fried egg on top. 

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