Are you tired of boring gravy recipes? Do you want to add excitement and flavor to your meals? Look no further than this Cornmeal Gravy recipe! As a culinary explorer, I have traveled far and wide in search of new and exciting flavors, and let me tell you, this cornmeal gravy is one for the books.
Not only does this recipe bring a unique and delicious twist to traditional gravy, but it is also easy to make with simple ingredients that are likely already in your pantry. Plus, it’s versatile! You can use it to add flavor and depth to anything from biscuits, cornbread dressing, mushroom gravy or even chorizo gravy.
So let’s dive into this cornmeal gravy recipe and unleash your inner culinary adventurous side. Trust me, your taste buds will thank you for it.
Why You’ll Love This Recipe
Attention all foodies and aspiring chefs out there! Get ready to satisfy your taste buds with this mouth-watering Cornmeal Gravy Recipe. And trust me, you’ll love it for all the right reasons.
Firstly, this recipe is very easy to make, even for beginners in the kitchen. All you need are basic ingredients like cornmeal, milk, salt, and some bacon grease or meat of your choice. Plus, you don’t need any fancy equipment or gadgets. A skillet and a whisk will do the trick.
Secondly, this Cornmeal Gravy Recipe is versatile and can be served with a variety of dishes. Whether it’s biscuits, cornbread dressing, or even mushroom gravy or chorizo gravy, this recipe complements them all perfectly. Plus, it’s easy to adjust the recipe quantities depending on how many people you’re serving.
Thirdly, this recipe is a classic comfort food that reminds us of our roots and traditions. It’s a staple in Southern cuisine that dates back to Native American times when they cooked cornmeal with water to make porridge. Today’s version includes milk for a creamier texture and bacon grease for added flavor.
Last but not least, this Gravy Recipe is so delicious that once you try it, you’ll want to make it often. The combination of cornmeal with the savory taste of bacon grease or meat is simply divine. And nothing beats homemade gravy made from scratch with pure ingredients.
So there you have it- four excellent reasons why you should try out this Cornmeal Gravy Recipe today. Easy to make, versatile dish that packs in loads of flavor and tradition- who wouldn’t love that? I guarantee that once you serve it on your dinner table; it’ll become a family favorite in no time!
Before making this delicious Cornmeal Gravy Recipe, you must make sure that you have all the necessary ingredients. Some of the ingredients are already available in your kitchen pantry, while some others are easily found at your local grocery store. Here’s a list of what you’ll need to make this dish:
Note: The amounts required for each ingredient will be provided in the recipe how-to section.
The Recipe How-To
Now it’s time to get cooking! Gather your ingredients and let’s make some delicious Cornmeal Gravy.
You will need the following ingredients:
– 1/2 cup of cornmeal
– 1/2 teaspoon of salt
– 2 cups of milk
– Salt and pepper to taste
– 2 tablespoons of bacon grease or meat drippings
- Fry meat in a skillet until there is enough grease to cover the bottom of the pan.
- Slowly add 1/2 cup of cornmeal, stirring constantly to prevent clumping.
- Sprinkle in 1/2 teaspoon of salt and stir.
- Let the cornmeal cook for a few minutes until it starts to turn brown.
- Add in two cups of milk, stirring constantly to prevent lumps.
- Bring the mixture to a boil over medium heat, whisking constantly.
- Lower the heat and let it boil until it thickens into a gravy consistency, stirring occasionally.
- Add salt and pepper to taste, and allow to cook for an additional minute or two.
That’s it! You now have a delicious Cornmeal Gravy that’s ready to be enjoyed with your favorite dishes.
Uncle Ellis’ Cornmeal Gravy Tip
If you are having trouble getting the cornmeal mixture to boil thick, try adding a little bit of hot water gradually while whisking constantly. This will help prevent the cornmeal from burning or sticking to the pan.
Grazing on Gravy
Cornmeal gravy is a staple in many Southern kitchens where com is king, and folks love nothing more than drizzling their sawmill gravy on biscuits or cornbread like there’s no tomorrow. It pairs well with southern classics like fried chicken or turkey, mashed potatoes, stuffing, and fried okra.
Now that you know how to make homemade gravy using yellow cornmeal, give our recipe a try at home! Whether you are making it for breakfast or dinner, Cornmeal gravy is sure to please everyone at your table.
Substitutions and Variations
As with any recipe, there are always ways to put your own spin on it or adjust it based on what ingredients you have on hand. Here are some substitutions and variations for this delicious cornmeal gravy recipe.
– Milk: You can use whole milk, skim milk, or even half-and-half in place of the 2% milk called for in the recipe.
– Bacon grease: If you don’t have bacon grease on hand, you can use unsalted butter or vegetable oil instead. Just make sure to use enough to cover the cornmeal and add a nice depth of flavor.
– Meat: Feel free to try different types of meat, such as sausage or chorizo, for a more complex flavor profile. However, if using a leaner meat like ground turkey, you may need to add extra grease to cover the cornmeal.
– Cornmeal: You can use yellow cornmeal instead of white if that’s what you have available.
– Salt and pepper: Adjust these seasonings to taste. Some prefer more salt or pepper than others, so don’t be afraid to experiment.
– Gravy tip: To make a mushroom gravy variation, simply sauté chopped mushrooms in butter until they release their moisture and brown slightly. Add this mixture along with the cooked meat and grease to the cornmeal mixture just before adding the milk.
– Gravy tip: To make giblet gravy variation, cook up chopped liver and gizzards until cooked through with some onions and then continue with the recipe as directed.
– Gravy tip: To make sawmill gravy variation where flour is added as well is usually served over biscuits; you will need to decrease cornmeal by half and add flour instead then readjust liquid ratios as needed.
There are plenty of ways to mix up this classic cornmeal gravy recipe to suit your tastes or dietary needs. Don’t be afraid to experiment with different meats, seasonings or types of milk for a unique twist on this southern classic.
Serving and Pairing
When it comes to serving and pairing cornmeal gravy, the possibilities are endless. This rich and smooth gravy is the perfect accompaniment for anything from fluffy biscuits to savory cornbread dressing.
If you’re feeling adventurous, try adding it to your mushroom or chorizo gravy for an extra boost of flavor. And let’s not forget the classic sawmill and sausage gravies, both of which can be made using cornmeal instead of flour.
For an authentic taste of the South, serve your cornmeal gravy with some crispy fried chicken, smothered pork chops or meatloaf. This hearty dish is also an excellent way to jazz up your brunch spread – serve over buttermilk biscuits or mashed potatoes alongside some sunny-side-up eggs and crispy bacon.
When it comes to pairing drinks, I recommend a cup of hot coffee or a refreshing glass of iced tea to balance out the richness of the gravy. But if you’re feeling festive, why not mix up a batch of moonshine-based cocktails? Uncle Ellis Cornmeal Gravy was originally created during Prohibition as a way to mask the taste of bootlegged moonshine, after all!
In conclusion, cornmeal gravy is a versatile and delicious addition to any meal. With its comforting flavor and creamy texture, there are endless ways to enjoy this Southern comfort food staple. So get creative and start using this homemade gravy in your favorite dishes today!
Make-Ahead, Storing and Reheating
Cornmeal gravy is a dish that can be made ahead and stored easily. If made ahead of time, the gravy should be refrigerated promptly in an airtight container or covered with cling wrap. This will prevent any bacterial growth and will keep your gravy fresh for several days.
When reheating the cornmeal gravy, place it in a small pot or saucepan over low heat. You may need to add a splash of water or milk to loosen the mixture if it has thickened too much during storage. Whisk the gravy every so often as it heats up to help distribute the heat evenly and avoid any lumps.
If you are reheating a large batch of cornmeal gravy, you may want to microwave it instead. Place the gravy in a microwave-safe container and heat on medium power for two to three minutes. Stir the mixture frequently during this time to ensure even heating.
To freeze your cornmeal gravy for later use, allow it to cool completely first before transferring it into appropriate containers such as freezer bags or plastic containers with tight-fitting lids. When reheating from frozen, thaw overnight in the refrigerator before reheating and following above steps.
One important tip is not to reheat the cornmeal gravy more than once as this can cause bacterial growth and spoilage. Instead, try making smaller batches or storing leftovers separately so they can be reheated quickly and easily when needed.
In conclusion, cornmeal gravy is a versatile and easy-to-make dish that can be prepared ahead of time and stored easily for later use. With just a little bit of prep work, you can enjoy this homemade gravy alongside your favorite dishes whenever you want!
Tips for Perfect Results
Now that we have gone over the recipe for cornmeal gravy, let me share some tips to help you achieve perfect results every time.
First of all, always use yellow cornmeal for this recipe. White cornmeal may be too fine and won’t give you the desired texture. Additionally, some recipes call for a mix of white and yellow cornmeal, but I find that using only yellow cornmeal provides the best flavor.
When adding the cornmeal, salt and pepper to the bacon grease, make sure to do so progressively. Start by adding the cornmeal and salt first and then add the pepper gradually to taste. This will ensure that your gravy has a perfectly balanced seasoning.
It’s important that you fry the meat enough to have enough grease to cover the cornmeal. If you don’t have enough grease, your gravy may end up too thick or lumpy. Conversely, if you have too much grease, your gravy may be too thin or greasy.
Once you’ve added the cornmeal and stirred it well, let it brown for a few minutes before adding the milk. This will give your gravy a deeper flavor. When you do add the milk, remember to stir continuously to prevent lumps from forming.
If your gravy is not thick enough after it comes to a boil, let it boil for a few more minutes while whisking constantly. Alternatively, if it’s thicker than desired, add some hot water gradually while whisking until it reaches the right consistency.
Another important tip is to use a heavy-bottomed skillet when making this gravy. A thin skillet may burn your cornmeal mixture or cause it to stick to the bottom.
Lastly, don’t forget stir in salt and pepper to taste once your gravy is done cooking. The amount needed will depend on your personal preference and also on how seasoned your meat was.
Follow these tips and you’ll be whipping up perfect batches of cornmeal gravy in no time!
As you prepare and serve this delicious cornmeal gravy, you might wonder about some of the details of the recipe that may be unclear or need further explanation. In this section of the article, I will answer some frequently asked questions to help you make the best cornmeal gravy possible. So let’s dive in and address your queries!
Can I use cornmeal to thicken gravy?
To make the perfect cornmeal mixture, I suggest combining buttermilk and hot water in a bowl and stirring them together. Once mixed, carefully pour the mixture into the cornmeal mixture while whisking continuously. Bring the mixture to a boil over medium heat while continuously whisking. After it reaches a boiling point, reduce the heat and continue to cook while whisking to avoid any lumps, until the mixture becomes thick and smooth.
How do you make Paula Deen gravy?
The first step to create our masterpiece starts by heating up a skillet with some oil. Once heated, we whisk in some flour and keep whisking it constantly for about a minute. After that, we gradually add some milk to the mixture while continuing to whisk to keep it smooth. To add a little taste to it, we throw in some pepper and salt and keep stirring the concoction.
Is homemade gravy better with flour or cornstarch?
According to a culinary expert, using flour as a thickening agent for gravy will give it a classic, opaque appearance. On the other hand, if you opt for cornstarch, the gravy will have a shiny and transparent finish. Another factor to keep in mind is whether the gravy will be reheated, as flour-based gravies tend to reheat better than cornstarch-based ones. These are all important things to consider when selecting a thickener for your gravy.
What is the secret to good gravy?
Before you start making your gravy, there are a few helpful tips to keep in mind. First, it’s important to remove any excess fat. This will ensure that your gravy doesn’t become greasy or overly rich. Additionally, whether or not to strain your gravy is a matter of personal preference. While some people prefer a smooth gravy, others enjoy a bit of texture from the meat and vegetables used in the recipe.
A crucial step in making any gravy is to heat the liquid mixture. It needs to be hot for the flour mixture to properly thicken the gravy. Speaking of which, once you’ve added your flour mixture, be sure to use a whisk to incorporate it into the liquid. This will help prevent any lumps from forming. However, if you do find that your gravy has become lumpy, don’t worry! Simply use a fine mesh strainer to remove any clumps before serving.
Finally, when it comes to thickening your gravy, there are a few different options. You can use flour, cornstarch, or even arrowroot powder. Depending on your preference, each thickener will produce a slightly different result. Keep in mind that a little goes a long way, so start with a small amount and gradually add more until you achieve your desired consistency.
In conclusion, cornmeal gravy is a fantastic and versatile addition to any meal. The recipe is quick and easy to make, and it can be customized to suit your tastes or dietary restrictions. Whether you are a fan of traditional sawmill gravy or prefer a spicy chorizo gravy, the possibilities are endless.
Don’t be intimidated by making homemade gravy – the process is simple and the results are always worth it. Whether you use yellow or white cornmeal, fry meat or not, add more salt or pepper to taste, or experiment with different variations, cornmeal gravy is always comforting and delicious.
So why not try this cornmeal gravy recipe today? You might just discover a new favorite dish for breakfast, lunch, or dinner. Bon appétit!
Cornmeal Gravy Recipe
- 4 pieces side meat
- 2 1/2 cups milk
- 1/2 cup cornmeal
- Fry meat to have enough grease to cover cornmeal.
- Add cornmeal and salt to taste.
- Brown meal in grease.
- Add milk; stir and let boil until thick.
- Serve over any bread.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.