Couche Couche (Cajun Breakfast Cereal)

Ingredients

• 2 cups medium-grind yellow cornmeal (about 10 ounces)
• 1 1/2 cups whole or 2% reduced-fat milk, plus more for serving
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 teaspoon vanilla extract
• 1/4 cup vegetable oil
• Cane syrup, for serving

Steps

1. Whisk together cornmeal, milk, baking powder, salt, and vanilla in a medium bowl until well combined. Set aside.
2. Heat oil in a 10-inch cast-iron skillet over medium until shimmering. To test if oil is hot enough, drop a small spoonful of cornmeal mixture into skillet; it should sizzle when it hits the oil. If mixture does not sizzle, remove and discard from skillet, and continue heating oil until hot enough.
3. Pour remaining cornmeal mixture evenly into hot oil in skillet; cook over medium, undisturbed, until mixture forms a golden brown crust on bottom, about 5 minutes. Continue cooking, stirring constantly, until cornmeal begins to slowly crumble, about 5 minutes. Reduce heat to low; cover and cook, undisturbed, 15 minutes. Uncover and continue cooking, stirring constantly and breaking cornbread mixture apart, until mixture forms an even, crumbly texture, 3 to 4 minutes.
4. Spoon couche couche evenly into 4 small cereal bowls. Top with milk and cane syrup, and serve.