Mix cornmeal, baking powder, salt and 2 teaspoons sugar in medium-sized bowl. Beat egg in small bowl; beat in 1 cup milk; stir into cornmeal mixture.
Melt butter in large cast-iron skillet over high heat. Spread cornmeal mixture evenly over bottom of skillet. Fry mixture until top is puffed and underside is brown, about 5 minutes. Break mixture into small pieces with spatula; stir until mixture resembles coarse crumbs and brown pieces are evenly distributed; reduce heat to medium.
Stir 1/2 cup milk, the cream and bacon drippings into cornmeal mixture. Cook, stirring constantly, 15 minutes. Mound Coush-Coush slightly in center of skillet. Serve in bowls with milk and sugar or on plates with syrup and bacon.
Recent comments
11 years 18 weeks ago
11 years 22 weeks ago
11 years 22 weeks ago
11 years 29 weeks ago
11 years 29 weeks ago
11 years 29 weeks ago
11 years 29 weeks ago
11 years 30 weeks ago
11 years 30 weeks ago
11 years 33 weeks ago