Couche-couche is the Cajun breakfast dish made from cornmeal cooked with water or milk and often served with cane syrup.
The dish is a simple cornmeal preparation associated with rural Cajun cooking in Louisiana. Traditionally, cooks stir cornmeal into a hot skillet with liquid until it forms a soft, coarse pudding-like mixture.
Couche-couche was valued as an inexpensive, filling breakfast, particularly in households that relied on locally available cornmeal and cane syrup. Some versions are served with milk, coffee, or additional sweeteners.
It is not the same as grits, which are usually made from hominy. It is also different from maque choux, a savory Louisiana vegetable dish centered on corn kernels.