Couche-Couche

         Yield: 6 Servings
Categories: Snacks

2 c Cornmeal (preferably yellow) 1 1/2 ts Salt 1 ts Baking powder 1 1/2 c Milk or water 1/4 c Lard, melted and heated hot { Submitted by Eunice F. V. Dedebant } Use a heavy iron pot or skillet. Mix the cornmeal, salt, baking powder and milk thoroughly and put into the heated shortening. Let a crust form. Give a good stir and lower the heat to simmer. Cover and cook for 15 minutes, stirring occasionally. Serves 6. [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Posted by Fred Peters