I was recently checking out your
website and came across your recipes for Cornmeal Gravy. My mother's father was
Cherokee Indian and made a different version of this. He passed the recipe down
to my mother who in turn taught my brother and I how to make it. I'd like to
share this with you.
Cornmeal Gravy
1/2 cup cornmeal
1 TBS bacon grease (or enough to cover the cornmeal)
Salt and pepper to taste
2 to 2 1/2 cups milk
3 eggs; beaten
Heat the bacon grease in a cast iron skillet till hot. Add the cornmeal, salt
and pepper. Cook until lightly browned. Stir in the eggs and cook just until
they are scrambled in the mixture. This will be very lumpy and you want it this
way. Pour in the milk and let simmer until all milk is absorbed. You may want to
add additional milk to get it to your desired consistency. You want it firm but
a little creamy. At this point, add additional salt and pepper to taste.
My mother told me this is how they stretched their eggs to feed seven children
when she was growing up. Unfortunately this is the only Native American recipe
he passed down. What a shame. It makes a delicious breakfast that I enjoy as
often as I can.
