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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy. Ingredients:
1 cup cornmeal |
2 teaspoons salt |
2 cups water |
3/4 cup chopped whole kernel corn |
2 tablespoons butter |
1 teaspoon finely chopped onion |
1/8 teaspoon pepper |
1 egg, beaten |
1-1/4 cups king arthur unbleached all-purpose flour, divided |
2-1/2 teaspoons baking powder |
2 quarts chicken broth |
Directions:
1. In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 8-9 servings.
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