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Coush Coush

  • Yield: 8 to 10 servings


  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 ear sweet corn, scraped from the cob
  • 2 teaspoons garlic
  • 2 cups yellow cornmeal
  • 1 cup flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne
  • 1 egg, beaten
  • 1 cup milk
  • 1/2 cup chicken stock
  • 3 tablespoons vegetable oil
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


  • Preheat the oven to 400?F.
  • In a sautÈ pan, heat 2 tablespoon olive oil. When the oil is hot, add the onions and sautÈ for 2 minutes. Season with Creole seasoning. Add the corn and continue to sautÈ for 1 minute. Add the garlic and continue to sautÈ for 1 minute. Season with Creole seasoning. Remove from the heat and cool.
  • In a mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, and cayenne. Add the egg, milk and water and mix well, but do not beat. In a 12-inch cast iron skillet over medium heat, add the vegetable oil. When the oil is hot and almost smoking, pour in the batter and cook for 3 to 4 minutes, or until the edges begin to turn golden. Place the skillet in the oven and bake for about 40 minutes, or until golden brown. Remove from the oven and cool slightly before slicing. Break the coush coush into pieces. Ladle the beans over the top. Place a spoonful of the Chili Sauce over the top. Garnish with green onions and serve.
  • EMERILíS CREOLE SEASONING: Combine all ingredients thoroughly.
  • Yield: 2/3 cup