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A type of Creole bread, made with cornmeal, baked in a pot on the stove until a crust forms; then served with milk and sugar or cane ribbon sugar and crisply-fried bacon.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.