TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 8-9 servings


  • 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

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. 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

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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."

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 :)"

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