Cornmeal Dumplings

By Yankee Magazine

Sep 18 2007

Try these Cornmeal Dumplings as an alternative to corn bread.


Serves 6


1-1/2 cups white cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 egg, beaten
1/2 to 3/4 cup milk


Sift together dry ingredients. Add egg, then gradually pour in enough milk to make a soft dough. Drop dough by spoonfuls onto hot soup or stew. Cook 10 minutes, uncovered. Cover and cook 10 minutes longer.