1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 cup cornmeal
1/3 cup cornmeal salt
1 tablespoon white sugar
1/3 cup water
2 tablespoons all-purpose flour
3 teaspoons Dijon mustard
4 teaspoons spring onions, finely chopped
4 teaspoons shortening
2 cups bread cubes
In a large bowl, combine water and cornmeal.
Mix well. Stir in salt, sugar, water, flour, and 1/4 teaspoon mustard. Stir to coat the grains.
Form dough into 2 1/4 inch balls or loaf pans; grease the bottom of the loaf pan. Place 1 teaspoon mustard on top of the loaf pan. Brush mustard evenly over the bread, making sure black spots are almost completely covered.
With the table scraps and the mixture of shortening in a shortening can, heat oil in a large skillet over medium heat. Add the milk and water to make 1 cup (2 teaspoons) the gravy; stir until the ingredients are completely heated. Slightly reduce heat to medium-low, stir in remaining flour, 1 teaspoon at a time, and cook until mixture thickens. If the mixture becomes too thick, stir in a little bit milk little by little. Gradually add more milk or you may either need to add more or milk. Continue cooking until all the milk has been added or the noodles are dry. Add two more Stir-N-Noodles if necessary.
Heat 2 teaspoons remaining mustard on the stove. Heat plum-colored mustard a little at a time over heat. When the color is evenly distributed, add 2 tablespoons of milk a little at a time and the lump mixture should be thickened. Continue cooking, stirring constantly, until the mixture thickens. Stir in 2 cups of shredded white Cheddar cheese, 1 teaspoon at a time, until the cheese has melted and is just combined.
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