Publisher Photo
Publisher Photo
Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.
MAKES:
8-9 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
8-9 servings
TOTAL TIME:
Prep: 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.
Originally published as Corn Dumplings in Taste of Home Annual Recipes Annual 1999, p69

Nutritional Facts

1/2 cup: 178 calories, 4g fat (2g saturated fat), 30mg cholesterol, 1498mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 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
  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.
Originally published as Corn Dumplings in Taste of Home Annual Recipes Annual 1999, p69

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCorn Dumplings

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dkgentry User ID: 615307 32000
Reviewed Jul. 22, 2013

"We liked these alot. I used cooked corn removed from the cob. Thanks for the recipe."

MY REVIEW
Coombz User ID: 5424200 61475
Reviewed Sep. 30, 2010

"These dumplings were so delicious & goes well with a talapia & spinach. They were a hit with my family !!! Thanks so Much for this lovely recipe :)"

Loading Image