I got this recipe years ago from a Texan friend, Nancy Taylor, who wanted to make corn bread while living in Paris; she couldn't find corn meal and discovered that fine-grain cous-cous worked as a substitute. Due to colonial history, France has a large North African population and has embraced its cuisine, so you can get different grades of cous-cous in any supermarket, and by serendipity this has permitted this corn-free cornbread to satisfy the needs of Texans abroad. ;-) I serve this with Spinach and Split Pea Soup (refer to that recipe). —ChefTom
finest-grain cous-cous semolina
buttermilk (lait fermenté if you're in France); or substitute 1 yogurt + milk to make 1 cup
In This Recipe
Preheat oven to 400°F/215°C.
Combine flour, cous-cous, sugar, baking powder and salt in large mixing bowl.
Mix eggs, buttermilk and oil in another bowl.
Pop a greased baking dish (I use a round glass one about 8 inches in diameter) into the oven quickly to heat up.
Add egg/buttermilk/oil mix to dry ingredients and stir until all ingredients are just blended. Take care not to overmix.
Remove baking dish, now hot, from the oven and pour batter into it. Return to oven.
Bake approximately 25 minutes or until it is nice and golden brown around the edges. (Using a glass dish lets you check the color on the sides and bottom as well, which should be a deep yellow.)
When done, remove from oven and let stand for ten minutes before serving. Otherwise it will crumble when you cut it.