How To Make Cornmeal Gravy Recipe Recipe Cards
THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
Steps:
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
CORNMEAL GRAVY
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
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.
COUNTRY FRIED STEAK + VIDEO
Country fried steak is a classic American recipe for breaded, pan fried cube steak with pan gravy. Make this recipe for dinner or breakfast!
Provided by Kevin Is Cooking
Categories Dinners
Time 1h40m
Number Of Ingredients 17
Steps:
- To a large bowl deep enough to hold all the steaks, whisk together buttermilk, eggs and Tabasco. Set aside.
- To another wide bowl to dredge the steaks in, whisk together flour, cornmeal, cornstarch, salt, garlic powder and white pepper.
- Place the steaks in the buttermilk marinade, turning to coat each, for an 1 hour.
- Using tongs or a fork, first dredge the steaks into seasoned flour, be sure to coat each side then back into buttermilk marinade (allow excess to drip off) and back into seasoned flour. Gently place on a lined baking sheet. Place in the refrigerator for 15 minutes.
- Add oil to cast iron skillet or deep frying pan and heat to medium high. Once oil is hot, fry each steak turning until golden brown on each side.
- Drain steaks on a paper towel lined platter. Tent with foil to keep warm and repeat with remaining steaks. Keep warm in a 250°F oven while you make the gravy.
- Melt the butter in a sauté pan over medium. Whisk in flour and cook for 3-4 minutes (should be a golden brown).
- Whisk in the beef stock and lemon juice. Bring to a boil and turn heat to low, allow to thicken until it coats the back of a spoon.
- Season with salt to taste and spoon gravy on top of steaks. Sprinkle with parsley and serve hot with mashed potatoes or polenta if you prefer.
Nutrition Facts : Calories 729 kcal, Carbohydrate 53 g, Protein 49 g, Fat 35 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 251 mg, Sodium 1880 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
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