Cornmeal Gravy Recipes

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CORNMEAL GRAVY



Cornmeal Gravy image

this a good tasting gravy to put over your homemade biscuits or fry bread or whatever you prefer it to be for.

Provided by Chef Otaktay

Categories     Sauces

Time 45m

Yield 1 serving(s)

Number Of Ingredients 4

4 pieces side meat
2 1/2 cups milk
salt
1/2 cup cornmeal

Steps:

  • 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.

CORNMEAL-SAGE BISCUITS AND SAUSAGE GRAVY



Cornmeal-Sage Biscuits and Sausage Gravy image

This is an excellent version of an old countryside favorite. It includes make ahead instructions that could be helpful when you have friends and family gathered for holidays.

Provided by Annacia

Categories     Breads

Time 42m

Yield 12 serving(s)

Number Of Ingredients 18

2 2/3 cups all-purpose flour
1/3 cup cornmeal
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons finely chopped green onions (1 green onion)
1 teaspoon finely snipped fresh sage or 1/4 teaspoon dried sage, crushed
3/4 cup butter
1 1/4 cups buttermilk (or sour milk or 1 cup milk)
1 recipe sausage gravy
chopped green onion (optional)
1 1/2 lbs bulk pork sausage
1 cup chopped onion (1 large)
1/4 cup all-purpose flour
3 cups milk
salt & fresh ground pepper
2 teaspoons snipped fresh thyme (optional)

Steps:

  • Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
  • Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
  • To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
  • SAUSAGE GRAVY:.
  • In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.
  • Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
  • TO MAKE AHEAD:.
  • Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
  • Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.

CORNMEAL-SAGE BISCUITS WITH SAUSAGE GRAVY



Cornmeal-Sage Biscuits with Sausage Gravy image

Sage and cornmeal give the biscuits an interesting taste and texture, perfect for the turkey sausage gravy in this southern-style breakfast.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 6

Number Of Ingredients 9

1 3/4 cups Original Bisquick™ mix
1/2 cup yellow cornmeal
2/3 cup milk
1 teaspoon dried sage leaves, crumbled
1 package (12 ounces) bulk turkey breakfast sausage
1/4 cup Original Bisquick™ mix
2 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 450°F. Stir 1 3/4 cups Bisquick mix, the cornmeal, 2/3 cup milk and the sage until soft dough forms; beat 30 seconds. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
  • While biscuits are baking, cook sausage in 2-quart saucepan over medium heat, stirring frequently, until no longer pink; drain. Sprinkle 1/4 cup Bisquick mix over sausage; stir in to blend. Gradually stir in 2 1/4 cups milk until well blended.
  • Cook about 5 minutes, stirring frequently, until thickened. Stir in salt and pepper. Serve biscuits with sausage gravy.

Nutrition Facts : Calories 335, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1390 mg

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