This is a "Cajun" dish from Terrebonne Parish, the Evangeline country, where the cooking
methods, brought by the Canadian French, differ from those which spread throughout the state
from Creole New Orleans.
The name couche couche is interesting, for it is doubtless a local phonetic spelling
of the Arabian couscous, made of semolina or cracked wheat and served quite commonly in Provence, In Nice and other Mediterranean towns, couscous, steamed as dry and flaky as rice, is eaten with an elaborate and exotic mutton stew.

2 cups corn meal
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs, well beaten
1 1/2 cups boiling water
1 teaspoon fat

Mix meal and salt, stir in boiling water, and let cool.
Stir in baking powder and eggs.
Heat fat in small iron pot or thick frying pan.
Pour in the batter, and let cook until a think crust
and let it remain in rest of tatter.
Repeat several times.
Reduce heat, cover close, and let steam slowly until done, about 10 minutes.
Serve with morning coffee.