Baked Cornmeal Dumplings Recipe

Baked Cornmeal Dumplings Recipe
Baked Cornmeal Dumplings Recipe photo by Taste of Home
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Baked Cornmeal Dumplings Recipe

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From Grace Yaskovic of Branchville, New Jersey, these big golden dumplings are delicious with stew or any type of dish with gravy.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2/3 cup all-purpose flour
  • 2/3 cup cornmeal
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons baking powder
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 quart chicken broth
  • Additional minced fresh parsley, optional

Directions

In a bowl, combine the first six ingredients. Combine milk and oil; stir into dry ingredients. Bring broth to a boil; carefully transfer to a 2-1/2-qt. round baking dish. Drop batter in six mounds onto broth.
Cover and bake at 400° for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking). Garnish with parsley if desired. Yield: 6 servings.
Originally published as Baked Cornmeal Dumplings in Taste of Home October/November 1998, p53

Nutritional Facts

1 each: 221 calories, 11g fat (2g saturated fat), 5mg cholesterol, 909mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 2/3 cup all-purpose flour
  • 2/3 cup cornmeal
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons baking powder
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 quart chicken broth
  • Additional minced fresh parsley, optional
  1. In a bowl, combine the first six ingredients. Combine milk and oil; stir into dry ingredients. Bring broth to a boil; carefully transfer to a 2-1/2-qt. round baking dish. Drop batter in six mounds onto broth.
  2. Cover and bake at 400° for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking). Garnish with parsley if desired. Yield: 6 servings.
Originally published as Baked Cornmeal Dumplings in Taste of Home October/November 1998, p53

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