Cornmeal Gravy, Native American

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Recipe: #23553

April 20, 2016

"made by native Americans used on fry bread potatoes and biscuits or toast Cornmeal gravy accompanies and extends equally modest food, often cornbread or fry bread. It is delicious spooned over vegetables hot from a skillet and redolent with onions or ramps, such as potatoes, cabbage, greens, tomatoes, or squash. It is occasionally served with country-style steak or fried chicken, but if there is enough meat to fry for a meal, the cook probably isn’t looking to cornmeal gravy. lol gluten free this stuff is REALLY good"

Original is 4 servings


  • Serving Size: 1 (139.5 g)
  • Calories 104.7
  • Total Fat - 3.4 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 8.9 mg
  • Sodium - 687.8 mg
  • Total Carbohydrate - 14.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 3.1 g
  • Protein - 4 g
  • Calcium - 75 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In heavy skillet brown corn meal to a golden brown, it goes fast its almost smoking so be careful here

Step 2

Add salt and pepper,

Step 3

Then stir in the bacon grease.

Step 4

It will get very liquidy pretty fast

Step 5

Combine the milk and water and pour as much as needed to boil.

Step 6

Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked.keep stirring cause it comes together fast i just used milk myself

Step 7

Let boil for about 2 minutes. , mine was thick ,because thats how i like it , you could add more milk to get thinner if you wish


No special items needed.

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