When I used to go to Abbeville, La. to visit relatives my cousins down the street would always have what they called "cush cush" that they ate with butter and Steen's Cane Syrup (from the plant there in Abbeville) poured over it. Sometimes they'd put it in a little milk or put preserves on it.
I haven't used it in any of my books yet (although my trips to Robie's Grocery Store in Abbeville did make it into No' Chance) but I imagine it won't be very much longer until you read where one of the characters are eating it..
Some people look at the recipe and think it is like hoe cakes (another Southern breakfast treat) but it's not. As you cook the cush cush you constantly scrape the bottom of the pan to dislodge the crust that forms and turn it over so that the crunchy crust end up being spread throughout. You can add a little sugar to the recipe too, which is the way I like it, but I think the traditional recipe doesn't have it.
2 c. yellow corn meal
1-1/2 tsp. salt
1 tsp. baking powder
1-1/2 c. milk
1/2 c. bacon drippings or vegetable oil
Combine the corn meal, salt, baking powder, and milk in medium sized bowl. Mix well. heat the bacon drippings in a medium sized cast iron skillet over medium heat. Add the corn meal mixture and allow a crust to form at the bottom. Reduce heat to medium-low and cook, scraping the bottom of the skillet using a spatula to stir and fold the crust. Cook until mixture is golden and resembles crumbled cornbread. Serve hot.