Heritage Recipes

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Cornmeal Gravy
From Joan

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.


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