This skillet casserole is a rustic Cajun breakfast that is easy to whip up on busy holiday mornings.
Couche Couche with Bacon and Jam
Makes 4 servings
- 4 slices bacon
- 2 cups plain yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon firmly packed light brown sugar
- ¾ teaspoon kosher salt
- ¾ cup water
- ¾ cup half-and-half, plus more to serve
- 1 tablespoon unsalted butter, melted
- 1 teaspoon cane syrup
- Jam or preserves, to serve
- In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove from heat. Remove bacon using a slotted spatula, and let drain on paper towels, reserving 4 tablespoons drippings in skillet. Let bacon cool enough to handle; chop.
- In a medium bowl, whisk together cornmeal, baking powder, brown sugar, and salt.
- In a large bowl, stir together ¾ cup water, half-and-half, melted butter, and cane syrup. Stir in cornmeal mixture just until combined.
- Heat reserved bacon drippings over medium-high heat. Carefully pour batter into skillet. Cook until a crust begins to form on bottom of batter, 1 to 2 minutes. Using a wooden spatula, quickly scrape crust, and stir into cornmeal mixture. (If crust sticks, sprinkle mixture with a few tablespoons of water.) Cover, reduce heat to low, and cook until tender, 12 to 15 minutes, scraping crust occasionally. (Mixture should resemble crumbled cornbread.) Top with bacon. Transfer to serving bowls. Serve with a splash of half-and-half for a moister consistency. Serve with jam or preserves.