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Cornmeal Gravy

When my mom was a little girl, times were extremely hard for the country as a whole as well as for individual families. She has memories of the evening
meal consisting of cornmeal gravy and not much else. I've heard her say many times how tired she got of it. I guess that is the reason that she never prepared it for us when I was growing up. While talking about it with her, she said that she now knows why it was served so often...being in the country
the family grew corn so cornmeal was plentiful while flour was hard to come by and they often had a supply of lard from rendering it whenever they killed a hog. The funny thing is that now she said that it actually tasted quite good and she'd like to have it again.

Heaping tablespoon of lard
1/2 cup cornmeal
1 pint milk
1 teaspoon salt

Heat the lard in a skillet. When hot, add cornmeal and salt. Stir until good and brown and then stir in the milk and keep stirring until thick. If it
gets too thick, add a little water.
 
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