Total Time
30mins
Prep 10 mins
Cook 20 mins

Recipe from Crystal Van Poppe in her booklet "Redneck Recipes". Serve over rice, veggies, or meatloaf- whatever you like. I would recommend using nice ripe home grown or heirloom tomatoes in this for the perfect flavor.

Ingredients Nutrition

Directions

  1. Whisk cornmeal, salt and pepper (however much salt and pepper you like) into a large skillet with the oil, cooking and stirring over low heat until the cornmeal ts a lovely golden brown.
  2. Turn heat to low, and stir in water, stirring all the time until the mixture thickens. Add the tomatoes and cook another 10-12 minutes or until hot.

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