Corn dumplings

Yield: 12 Servings

Measure Ingredient
1 cup Water
⅓ cup Yellow corn meal
½ teaspoon Salt
1 dash Pepper
1 Egg, beaten
⅔ cup Flour
1 teaspoon Baking powder
1 can (12 oz) whole kernel corn with sweet peppers, drained

In saucepan combine water, cornmeal, salt and pepper. Cook and stir till thickened and bubbly. Remove from heat and cool slightly. Add egg, beating till smooth. Stir together flour and baking powder. Add to cornmeal mixture, beat well. Stir in the drained corn. Drop dough from a tablespoon to make 12 mounds atop bubbling soup or stew. Cover and SIMMER for 10 to 12 minutes, DO NOT LIFT LID TO PEEK.

NOTES : These are good atop beef stews.

Recipe by: Soups & Stews-1978 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Apr 25, 1997

Similar recipes