Cornmeal Gravy, Native American
Recipe: #23553
April 20, 2016
Categories: Sauce, Savory Sauces, Corn, Native American, Southern Gluten-Free, more
"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"
Ingredients
Nutritional
- 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
Tips
No special items needed.