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re: Is Cornbread and milk a north la redneck thing?
Posted on 9/18/13 at 12:43 pm to RaginCajunz
Posted on 9/18/13 at 12:43 pm to RaginCajunz
quote:
made by pouring a cornbread like batter into the hot skillet and cooking it stove top. The texture is different as it gets lots of crusty bits, flaky crumbles and dense nuggets of cornbready goodness.
I just had an epiphany.
I am going to make cornbread dressing this way 9using coush coush instead of baked cornbread. I won't do it today, but I will do it soon and I'll report back when that experiment is accomplished.
For my cornbread dressing I always make skillet fried cornbread. I sometimes make corn pones for eating with vegetables because it has a nice texture and a slightly different taste.
should be toward the end of this post
But I have never used those corn pones for making dressing and I'm not sure why - probably because I like the abundance of crispy crust you get from cornbread baked in a cast iron skillet in the oven.
However, your linked Coush Coush method sounds interesting as a cornbread option for cornbread dressing, so that is a project I will investigate sometime soon.
1
Posted on 9/18/13 at 1:15 pm to TIGRLEE
My mother, Hamburg, MS, used to eat that all the time.
Posted on 9/18/13 at 2:24 pm to TIGRLEE
quote:
Is Cornbread and milk a north la redneck thing
that would be sad if true, few things are better than fresh cornbread with milk
This post was edited on 9/18/13 at 2:29 pm
Posted on 9/18/13 at 2:34 pm to TIGRLEE
Im from Rayne and I practically grew up on this. Not because we were poor, but because we loved it so much.
Posted on 9/18/13 at 2:38 pm to dnm3305
quote:
m from Rayne and I practically grew up on this. Not because we were poor, but because we loved it so much.
no shame in being poor, CB and Milk was a treat growing up...you got it after you cleaned your plate of cabbage and white beans...its all good.
Posted on 9/18/13 at 2:44 pm to TIGRLEE
Grew up in Gonzales. My grandmother made it once a week.
Posted on 9/18/13 at 2:58 pm to MeridianDog
quote:
However, your linked Coush Coush method sounds interesting as a cornbread option for cornbread dressing, so that is a project I will investigate sometime soon.
To get more technical about it, there was a braising process to fully hydrate the cornmeal. Using a lid, and adding water a little at a time over a low flame, the coush coush would get nice and puffy as opposed to just grainy/gritty. It further differentiated the texture of coush coush vs cornbread.
Posted on 9/18/13 at 3:04 pm to TheZaba
quote:
coush coush?
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