Cornmeal gravy is a thick sauce made with cornmeal and the leftover grease from cooked meat. Browned with milk for a creamy texture, it’s a signature dish of the American South. Considered a traditional family dish by people of diverse backgrounds in the South, cornmeal gravy was actually adapted from Native American roots. Cultural contact between the Cherokee tribe and European immigrant settlers in the South near the Mississippi Delta led to the spread of this thick, creamy topping. Cornmeal gravy was an inexpensive way to add protein and flavor to other dishes. Today, cornmeal gravy is often served over grits or fry cakes.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup cornmeal
- 1 tsp salt
- ½ tsp pepper, or to taste
- 1 Tbsp bacon grease
- 1 cup water
- 1 cup milk or buttermilk
Directions
- Brown the cornmeal in a heavy skillet, cooking until golden brown but taking care to avoid scorching.
- Add salt and pepper to taste, then add bacon grease.
- Combine the milk and water. Add the mixture gradually to the pan, until the contents begin to boil.
- Thin the gravy with the milk and water mixture as needed as it continues to cook.
- Boil for about 2 minutes.
- Serve hot.
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