Best Cornmeal Herb Dumplings Recipes

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CORN DUMPLINGS



Corn Dumplings image

Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8-9 servings.

Number Of Ingredients 11

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

Steps:

  • 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).

Nutrition Facts :

CORNMEAL DUMPLINGS



Cornmeal Dumplings image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 15

2 cups cornmeal
1 lb. flour
1 grated carrot
2 cups water
1/4 tsp. salt
2 cups coconut milk powder
1 cup evaporated milk
4 cups vegetable stock
1 carrot grated
8 oz. tomato paste
2 Tbs. thyme
2 finely chopped pimento peppers (seeds removed)
2 Tbs. butter
Dash of Angostura Bitters
Salt and pepper to taste

Steps:

  • In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
  • Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.

CORNMEAL DUMPLINGS



Cornmeal Dumplings image

Make and share this Cornmeal Dumplings recipe from Food.com.

Provided by swirlycinnacakes

Categories     Very Low Carbs

Time 33m

Yield 6 dumplings, 6 serving(s)

Number Of Ingredients 6

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons cold butter
1/2 cup 2% low-fat milk

Steps:

  • Combine cornmeal, flour, baking powder and salt
  • in med bowl. Cut in butter with fingers, pastry
  • blender or 2 knives until mixture resembles.
  • coarse crumbs.
  • Make a well in center; pour in milk all at once and stir with fork until mixture forms dough.
  • Drop dough onto stew to make 6 dumplings.
  • Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.

Nutrition Facts : Calories 127.7, Fat 5.7, SaturatedFat 3.4, Cholesterol 14.3, Sodium 203.6, Carbohydrate 16.9, Fiber 1, Sugar 1.1, Protein 2.6

CORNMEAL DUMPLINGS



Cornmeal Dumplings image

Make and share this Cornmeal Dumplings recipe from Food.com.

Provided by Luvs 2 Cook

Categories     < 30 Mins

Time 30m

Yield 8 dumplings

Number Of Ingredients 8

1 cup cornmeal
1 cup boiling water
1 teaspoon salt
1/2 cup flour
2 teaspoons baking powder
1/2 cup sour milk
1/4 teaspoon baking soda
1 egg, beaten

Steps:

  • Prepare dumplings while turnip greens are cooking.
  • Slowly stir cornmeal and salt into boiling water.
  • Cook and stir for 2 minutes, remove from heat and let cool.
  • Sift together the flour and baking powder.
  • Dissolve baking soda into sour milk.
  • Alternately add flour and milk to cornmeal.
  • Then add the egg and beat the mixture for 1 minute.
  • Drop by spoonfuls on top of turnip greens. Cover and cook for about 15 to 20 minutes.
  • To serve remove dumplings with slotted spoon to a deep serving platter. Drain the greens and arrange on serving platter. Pour the pot likker over the dumplings. Enjoy.

CORNMEAL DUMPLINGS



Cornmeal Dumplings image

Make and share this Cornmeal Dumplings recipe from Food.com.

Provided by Aroostook

Categories     Quick Breads

Time 23m

Yield 6 dumplings

Number Of Ingredients 6

1/2 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons cold butter
1/2 cup milk

Steps:

  • Combine dry ingredients.
  • Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
  • Add milk and stir.
  • Drop dough by spoonful (6) into stew.
  • Cover and simmer about 18 minutes or until dumplings are firm to the touch.

Nutrition Facts : Calories 130.6, Fat 6, SaturatedFat 3.6, Cholesterol 15.6, Sodium 205.2, Carbohydrate 16.9, Fiber 1, Sugar 0.1, Protein 2.6

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