Coush Coush

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
		Creole seasoning - see * Note
1		Sweet corn ear - kernels scraped
		From the cob
2 teaspoons	10ml	Garlic
2 cups	125g / 4.4oz	Yellow cornmeal
1 cup	62g / 2.2oz	Flour
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Cayenne
1		Egg - beaten
1 cup	237ml	Milk
1/2 cup	118ml	Chicken stock
3 tablespoons	45ml	Vegetable oil
		Ham Hock And Beans - (see recipe)
		Tomato Chili Sauce - (see recipe)
		Chopped green onions - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees. In a saute pan, heat 2 tablespoon olive oil. When the oil is hot, add the onions and saute for 2 minutes. Season with Creole seasoning. Add the corn and continue to saute for 1 minute. Add the garlic and continue to saute 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, sauteed mixture, milk and chicken stock 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 Ham Hock And Beans over the top. Place a spoonful of the Tomato Chili Sauce over the top. Garnish with green onions and serve.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D41) - from the TV FOOD - NETWORK

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