Breakfast · 20 min · cajun

Cush Cush with Cane Syrup

Weeknight-friendly Cajun cooking: Cush Cush with Cane Syrup comes together in 20 minutes with yellow cornmeal, water, and not much else. It is weeknight cooking that still hits your targets — 10 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Yellow cornmeal
• 1 cup Water
• 1 cup Milk
• 2 tbsp Butter
• 1/2 tsp Salt
• 1/3 cup Cane syrup
• 1/4 cup Heavy cream

Steps

1. Stir the cornmeal, water, and salt in a bowl until it holds together in damp clumps — wetter than cornbread batter, drier than porridge.
2. Heat a cast-iron skillet over medium heat with the butter. Add the cornmeal mixture and cook, stirring and breaking it up, 12 minutes.
3. Keep stirring until the cush cush is golden, toasty, and in separate crumbly granules. It should smell like popcorn and butter.
4. Spoon into bowls and pour warm milk over the top. Drizzle generously with cane syrup and a splash of cream.
5. Eat hot. Leftovers crisp up beautifully in a skillet the next morning.

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