Southern gravy Q' here.?

Althiugh many gravies/sauces can be made with corn meal, sometimes instead of flour, the one that come sto mind is Red-eye gravy. It may also be pan gravy, milk gravy, chitlin or cracklin gravy.

I found this one on google. It sounds intriguing, I might have to make it this weekend. Thanks for the tip!

1/2 cup cornmeal

1 TBS bacon grease (or enough to cover the cornmeal)

Salt and pepper to taste

2 to 2 1/2 cups milk

3 eggs; beaten

Heat the bacon grease in a cast iron skillet till hot. Add the cornmeal, salt and pepper. Cook until lightly browned. Stir in the eggs and cook just until they are scrambled in the mixture. This will be very lumpy and you want it this way. Pour in the milk and let simmer until all milk is absorbed. You may want to add additional milk to get it to your desired consistency. You want it firm but a little creamy. At this point, add additional salt and pepper to taste.

Your father may have had a special name for it, but the name may have just been what he called it. We have a sauce in our family that we call Red Lee sauce. It isn't anything you'd ever find in a recipe search. It's our family's name for basically ketchup, mayo and sweet pickle relish (sounds like 1000 Island dressing). It comes from our take on the hamburger sauce from a restaurant we attended in the 1960's. You may have to guess and just try some recipes.

most gravies are made with flour never heard of using cornmeal. and all i cna think of is "red eye gravy". its white but you have some that are brown.

Could be red-eye gravy or saw-mill gravy.