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.
1 cup cornmeal
1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
In another bowl, beat:
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.