cush cush


This recipe is dedicated to my brother Bubby and my brother/cousin, Dennis.  We were sitting around reminiscing on our childhood.  Crystal posted a picture of her brother on the phone in the kitchen; somehow, that brought back a memory of Cush-Cuch for my brother.  They were in the kitchen, talking and watching Parenn (Godfather) eat breakfast. Nanny had fixed cush-cush, they said he was eating it like it was the best tasting dish in the entire world.  They, as for some.  He told them, in a very stern voice,  would not like it.  They continued to ask, the final result was he fixed them both a big bowl.  As he was serving them, he reminded them they could have whatever they want, but they had to eat whatever they got!  The moral of the story is some folks eat with a facial expression that leads you to believe they are eating the best-tasting thing in the entire world?  Try this dish out tell what your culinary pallet and face say.


2 cups yellow self-rising cornmeal, 1 1/2 tablespoons sugar,  1 1/2 cups water, 1/8 teaspoon baking powder, 4 tablespoons bacon drippings, 2 tablespoons salted butter.

Get out a bowl, add the cornmeal and sugar, mix well.  Gradually add the water and stir until the concoction all sticks together. Get out a heavy skillet, add the oil and half the butter heat to high heat about 350 degrees.  Pour the cornmeal mixture into the skillet, add the rest of the butter on top reduce the heat to a low flame or a simmer.  Stir and scrape the bottom of the skillet to ensure nothing sticks to the bottom.  Continue to cook and stir, making sure you do not have any lumps.  The dish is ready when the cornmeal is fluffy, and the moisture has been cooked out; this takes about 20-25 minutes.

This dish is frequently served with a side of cracklings or fried bacon.

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