Cornmeal Gravy

My grandmother used to make what she called cornmeal gravy… anyone ever hear of it?
If so, could you please pass on how to make it?
Many thanks

From the Hillbilly Housewife:

I had a chat with some of the women on my husband’s side of the family and they agree with Lawana’s comment below. Here’s her recipe for easy reference.

Cornmeal Gravy
 
Ingredients
  • ½ cup corn meal
  • 1 cup water
  • salt and pepper to taste
  • 1 cup milk or buttermilk
  • 1 teaspoon oil or bacon grease
Instructions
  1. In heavy skillet brown corn meal to a golden brown, add salt and pepper, then stir in the oil. Combine the milk and water and pour as much as needed to boil. Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked. Let boil for about 2 minutes.

Of course you can also fry a little sausage, then add the cornmeal to brown and go from there. The sausage will release plenty of fat to cook the gravy. I like to leave the sausage bits in it for extra flavor.

Cornmeal Gravy

 

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Comments

  1. Majuva says

    Allen Foster asked for help in finding a recipe for cornmeal gravy that his grandmother made. I went to Google and entered the words “cornmeal gravy” and found many recipes.

  2. Regina Walker says

    My mother used to make this gravy all the time. She would make it like you would milk gravy, but substitute plain cornmeal for the flour, and maybe add just a little extra milk. Be sure to brown it before adding the milk.

  3. Donna says

    My Mom used to make cornmeal gravy she put about 1/4 to 1/2 cup of cornmeal in with the flour and brown all together then fix homemade gravy as you normally would. Hope this helps. It wasn’t my favorite but was good with home grown tomatoes.

  4. Lawana says

    Cornmeal Gravy

    1/2 cup corn meal
    1 cup water
    salt and pepper to taste
    1 cup milk or buttermilk
    1 teaspoon oil or bacon grease

    In heavy skillet brown corn meal to a golden brown, add salt and pepper, then stir in the oil. Combine the milk and water and pour as much as needed to boil. Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked. Let boil for about 2 minutes.

  5. Gina says

    My husbands grandmother told me that she used to make her gravy with cornmeal because she is allergic to wheat. Basically she replaced the flour with cornmeal. Also she she didn’t use milk but the drippings from the meat she cooked. (she’s also allergic to milk) Hope this helps.

  6. Carolyn says

    My Mother and Grandmother made cornmeal gravy with cooked chicken. The removed the chicken while the broth was still boiling. they mixed cornmeal, salt, pepper and either milk or water, and beat it with a fork until there was no lumps. Then slowly added it to the broth while stirring constantly. they then turned the heat to low and let it cook for just a little while, maybe 5 minutes. It was wonderful with cooked chicken, but unfortunately I don’t remember the recipe well enough to make it like they did.

    The cornmeal wasn’t browned in a skillet, the cornmeal mix was poured directly into the broth.

    If anyone has a recipe that sounds like this one, I would love to have it.

    • Carolyn says

      My Mom made the same kind of gravy you are talking about. Mom didn’t brown it, and made it in the chicken broth like you said. I think she used a cup of milk and 2 tab. of flour. Mixed it until there was no lumps, and poured while stirring the whole time, and continued to stirl until it came to a boil over medium heat.

      I have tried several times to make it, it turned out ok but never like Moms was.

      Hope this helps.