Red Eye Tomato Gravy with Hot Water Corn Pones
A humble Southern classic passed down with flavor, heart, and heritage.
If you’ve ever sat at a Southern breakfast table with a skillet of something simmering and the smell of strong coffee in the air, you might already know a little something about red eye gravy. But in A
Anne’s family, they took it one step further. They made it their own.
“I didn’t love it as a kid,” Anne says, “but I sure remember how much Daddy did.” He was the kind of Southern cook who didn’t measure or follow recipes. He just knew. And when there wasn’t enough red eye gravy to go around one day, he grabbed a can of tomatoes and stirred them in. Just like that, Red Eye Tomato Gravy was born.
Anne’s daddy, Cecil, was no-nonsense. A country man raised on what was available, he didn’t waste anything—not time, not food, not flavor. “He taught me to cook young,” Anne says. “By the time I was ten, I was cooking breakfast and supper most nights. I learned from him, my momma, and both of my grannies. What they taught me feeds more than my family—it feeds my soul.”
This recipe is part flavor, part memory, and all comfort. It’s not fancy. It doesn’t try too hard. And it doesn’t need to. It’s perfect just the way Daddy made it.
What Is Red Eye Tomato Gravy?
Traditional red eye gravy is made from country ham drippings and black coffee—bold, salty, and not for the faint of heart. But add fire-roasted tomatoes to the skillet, and you get a whole new flavor: still savory and rich, but mellowed by the acidity of the tomato. It’s the best of both worlds.
This version simmers onion, garlic, and flour in pork drippings before adding coffee and tomatoes for a deep, flavorful gravy that clings beautifully to biscuits, grits, or—if you’re doing it right—hot water corn pones.
Why You’ll Love This Recipe
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It uses basic pantry staples (and stretches a little ham a long way)
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The flavor is bold, rich, smoky, and deeply comforting
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It’s budget-friendly and full of history
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The corn pones are crispy on the outside, soft on the inside—perfect for mopping up gravy
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It’s a piece of Southern food history passed from generation to generation
A Word About the Corn Pones
Corn pones aren’t biscuits. They’re not cornbread. They’re their own thing. No eggs. No sugar. Just cornmeal, hot water, and a little fat. Simple and sturdy. They crisp up in the skillet and are made for dipping, dunking, and sopping.
Back in the day, this was what you made when there wasn’t much else. Now, they’re one of the most authentic—and underrated—Southern sides you can serve.
Ingredients
For the Red Eye Tomato Gravy:
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Sliced hog jowl (or thick-cut bacon)
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1 yellow onion, finely chopped
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2 teaspoons minced garlic
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2 tablespoons all-purpose flour
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1 cup cold coffee
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1 can fire-roasted tomatoes (diced or sliced)
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A few slices fresh garlic
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1/4 stick real butter
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Seasoning blend (like Nature’s Seasoning)
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Salt and black pepper, to taste
For the Hot Water Corn Pones:
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Martha White cornmeal mix
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Boiling water
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1 tablespoon softened Crisco (or bacon grease or butter)
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Pinch of salt
Instructions
Red Eye Tomato Gravy:
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In a large skillet, fry the hog jowl until it’s crisp and browned. Don’t drain the fat—this is where the flavor lives.
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Add the chopped onion and sauté in the drippings until soft and golden.
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Stir in the minced garlic and cook for another minute until fragrant.
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Sprinkle the flour over the onion mixture and stir constantly, letting it cook until golden brown.
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Slowly pour in the cold coffee, whisking to form a smooth gravy.
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Add the fire-roasted tomatoes, sliced garlic, and butter. Stir everything together.
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Season with salt, pepper, and your favorite seasoning blend.
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Let it simmer for 5–10 minutes so the flavors can come together and the sauce can thicken. Add more tomatoes if you need to loosen it up—don’t use water.
Hot Water Corn Pones:
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In a mixing bowl, combine cornmeal and a pinch of salt.
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Stir in softened Crisco or your preferred fat.
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Slowly pour in boiling water, stirring until a thick batter forms.
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Drop spoonfuls into a hot, greased skillet.
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Cook until golden brown on both sides, flipping once.
Serving Suggestions
Serve this meal hot and hearty:
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Spoon the gravy over a pile of crispy corn pones
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Pair it with eggs and grits for a classic Southern breakfast
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Serve with ham or sausage for brunch
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Or just eat it straight from the skillet—we won’t tell
Final Thoughts
This dish is more than a recipe—it’s a memory, a connection, and a comfort. It reminds us where we came from and who taught us to feed the people we love.
As Anne says, “It’s not just gravy. It’s how I stay close to my daddy and the way he cooked—with love, intention, and whatever we had on hand.”
If you try it, I hope it brings a little piece of that comfort into your own kitchen. And if your family has a version of red eye gravy or corn pones, I’d love to hear your story in the comments.
Because the best Southern food? It’s not just made from ingredients.
It’s made from memories.
Red Eye Tomato Gravy with Hot Water Corn Pones
Ingredients
- For the Gravy:
- - Sliced hog jowl or thick-cut bacon
- - 1 yellow onion finely chopped
- - 2 teaspoons minced garlic
- - 2 tablespoons all-purpose flour
- - 1 cup cold coffee
- - 1 can fire-roasted tomatoes diced or sliced
- - A few slices of fresh garlic
- - 1/4 stick real butter
- - Seasoning blend like Nature’s Seasoning
- - Salt and black pepper to taste
- For the Corn Pones:
- - Martha White cornmeal mix
- - Boiling water
- - 1 tablespoon softened Crisco or bacon grease or butter
- - Pinch of salt
Instructions
- Fry the hog jowl in a large skillet until browned and crisp. Leave the drippings in the pan.
- Sauté the chopped onion in the drippings until soft. Add minced garlic and cook 1 minute.
- Stir in flour and cook until golden. Slowly add cold coffee, stirring to make a gravy.
- Add tomatoes, sliced garlic, butter, and seasoning. Stir well.
- Season with salt and pepper. Simmer until thickened and flavorful. Add extra tomatoes to thin if needed.
- For the corn pones:
- In a bowl, combine cornmeal and salt. Add Crisco or fat and mix.
- Slowly pour in boiling water while stirring until thick batter forms.
- Drop into hot greased skillet. Cook until golden brown on both sides.
Notes
- Corn pones are rustic and should be crispy, not fluffy.
- Add more tomatoes if gravy gets too thick, but never water.
