You have probably never heard of couche-couche. That is not your fault.
This Louisiana breakfast dish, a simple mix of cornmeal fried in bacon grease until golden and crispy, has nearly disappeared from restaurant menus across the state.
Once a staple of Cajun and Creole tables, especially during lean times when eggs and meat were scarce, it is now something that most people only remember from their grandparents’ kitchens…