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Corn Dumplings

Corn Dumplings
Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.
8-9 ServingsPrep: 15 min. Cook: 20 min.

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 all-purpose flour, divided
  • 2-1/2 teaspoons baking powder
  • 2 quarts chicken broth

Directions

  • 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.
© Taste of Home 2013

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Corn Dumplings (continued)

Nutrition Facts: 1 serving (1/2 cup) equals 178 calories, 4 g fat (2 g saturated fat), 30 mg cholesterol, 1,498 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013