Cornmeal Dumplings

These were made last night to go with a stew of chicken thighs with sautéed onion, celery and garlic. I'm nuts about cornbread so these dumplings were right up my alley.

Have your stew/soup/stock simmering.

Sift together:
1 cup cornmeal
1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt

In another bowl, beat:
2 eggs
1/2 cup milk

Combine the two mixtures and stir in:
1 tablespoon melted butter

Drop the batter from a spoon into the hot liquid. Cover the pan and simmer for about 15 minutes.

*Original recipe: The Joy of Cooking. It says "remove them at once from the liquor." I didn't and they were still delicious.

1 comment:

  1. I too love cornbread. Growing up some nights it was only cornbread and milk for dinner. We kids counted it as treat night because there were no veggies to whine over :) Sharyn