Cornmeal gravy is one of those comforting, old-fashioned Southern dishes that I love to make. If you enjoy classic comfort food with a bit of rustic charm, this condiment is a must-try.
Contents
Cornmeal Gravy Recipe
Cornmeal gravy is a savory sauce made from toasted cornmeal with fat like bacon grease or oil, and milk or buttermilk. They are cooked to a smooth, creamy consistency. The cornmeal gives the gravy a slightly nutty flavor and a smooth texture, with a little bit of graininess. This makes it unique compared to traditional flour-based gravies.
This condiment is a dish with roots in Southern and Appalachian cooking. It has been a staple for generations, serving as a delicious, filling topping or side.
This gravy can be enjoyed with a variety of meals. It pairs wonderfully with classic Southern staples like biscuits, fried chicken, or breakfast plates featuring eggs and bacon. It also tastes great poured over cornbread, grits, or fried potatoes.
Beyond those, this gravy complements simple roasted vegetables, ham, or even wilted greens. It’s versatile enough to be served alongside a hearty meatloaf or to elevate a modest plate of scrambled eggs. You can use it with meats like fried ham, bacon, or even salmon patties.
This is how to make the cornmeal gravy:
Cornmeal Gravy
Nutrition
Ingredients
- 4 cups water or chicken broth for extra flavor
- 1 cup yellow cornmeal
- 1 ½ tsp salt adjust to taste
- ½ tsp black pepper
- 2 tbsp butter or bacon drippings for a smoky flavor
- ½ cup milk optional, for creamier texture
Instructions
- In a medium saucepan, bring water (or broth) to a boil over medium heat.
- Slowly whisk in cornmeal to prevent lumps.
- Add salt, pepper, and butter (or bacon drippings).
- Reduce heat to low and cook, stirring frequently, until thickened (about 5–7 minutes).
- Stir in milk for a smoother, creamier texture.
- Pour over warm biscuits, cornbread, potatoes, or your favorite dish.
Notes
- Use water instead of broth and margarine instead of butter to make it even cheaper.
- Stir in crumbled cooked sausage, shredded cheese, or chopped green onions for variety.
- Keeps in the fridge for up to 3 days. Reheat with a splash of milk or water to loosen.
SIMILAR RECIPES:
Variations
You can easily customize this cornmeal gravy. Here are some variations of this condiment:
- Southern-style Cornmeal Gravy uses rendered bacon grease as the cooking fat for a smoky, savory undertone. This version is perfect when served over biscuits or breakfast items.
- Buttermilk Cornmeal Gravy incorporates buttermilk instead of regular milk or water, lending a tangy and slightly thickened consistency. It’s ideal for those who enjoy a little extra depth and creaminess in their gravy.
- Egg-Enhanced Version includes beaten eggs stirred into the cooked cornmeal mixture to create richness and a custard-like texture. This version is popular in some Appalachian families.
- Spiced Cornmeal Gravy introduces spices like black pepper, cayenne, or smoked paprika for a little extra kick. It works well when pairing the gravy with fried or grilled meats.
- Thicker Gravy uses a higher cornmeal-to-liquid ratio, resulting in a gravy that’s more like a thick porridge or sauce. It’s perfect for spooning over biscuits or thick-cut toast.
- Thin, Pourable Gravy incorporates more liquid for a smoother, runnier consistency that’s great for drizzling over fried potatoes or cornbread.
- Cheesy Version adds grated cheese, such as cheddar or pepper jack, melted into the gravy near the end of cooking for a creamy, rich twist.