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Corn Dumplings

"Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy."
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35 m servings
Original recipe yields 8 servings

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  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).

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Read all reviews 5
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Just tried these and floated them on top of white chili. I cut the salt in half and added 2T sugar. Turned out great. Don't expect them to be light but a heavy, hearty weight.

I made these with real sweet corn (about two small ears) and floated them in a big dutch oven of cabbage soup. They were a huge hit and my hubby loved them!! They would be killer with stone gr...

I wanted something to go with my beef stew. Sence I was cooking my stew in the oven. I cranked my oven up to 400 deg. When I started to assemble the batter. I dropped the dumplings on top of the...

These were very good! I did make a few minor adjustments: I added a lot more minced onion and a little bit of garlic powder. I followed the directions up until cooking them in the broth. Instead...

Good, but bland...might try the sugar next time. Or some cayane pepper depending on the main dish. Added a little hot sauce this time.