July 02, 2007

Cornbread Gravy

Although I lived in Nashville, TN for over 5 years, I can't recall ever being served 'cornbread gravy'. It certainly makes sense though, as it's similar to sausage gravy, just using up leftover cornbread. I've made 'bacon gravy' before which is also similar except of course, for the addition of the corn bread. Served with biscuits, what a hearty comfort food or breakfast on a chilly winter morning.

Cornbread Gravy

1/2 lb. bacon
1/2 c flour
2 c water
3/4 c cream (or half and half, milk)
Salt & pepper to taste
Leftover Cornbread

Fry 1/2 pound of bacon till crisp. Crumble the bacon up fine and crumble enough cornbread in to fill the skillet. Add about 1/2 cup flour and stir till flour browns, now add about 2 cups water and the cream/milk, whisk or stir, then add the salt and pepper to taste, and cook till it thickens. If it's too thick add more cream, milk or water to thin to desired consistency.Print Friendly and PDF