Today about the only place where kush is commonly eaten and much-loved is among the Oklahoma Cherokee. Here's a quote from a favorite cookbook of mine - The Cornbread Gospels - "A guarantee: A few bites of kush will introduce a whole new food to your repertoire. It is not the prettiest dish you'll ever see, but everyone who's sampled it at my table has asked for the recipe. So what is kush? Imagine a thick, moist almost-porridge, with the flavors of sutffing or dressing and a consistency similar to that of polenta or mashed potatoes, with savory bits and bites of sauteed vegetables stirred in."I needed to do something with a bunch of left over cornbread from this weekend. I was telling Connie that I might make a blue cheese stuffing with it and she suggested just creating a different meal with it - with salsa, beans, etc. So I thought about it further and wondered if my Cornbread Gospels would have suggestions for left-over cornbread. Which they did, and many ideas as well. I decided on this one and added salsa, beans and sausage to it. It's delicous! A definite keeper. I started with the sausage and cooked onion and celery in the fat then added the cornbread (and some buttermilk bisquits I had in the freezer - which the recipe called for), salsa, chicken stock, hard-cooked eggs and fresh sage. Y-U-M!
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