Cornmeal Dumplings

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25 minutes Prep: 10 minutes Cook: 15 minutes

83 calories per serving view nutrition facts

Ingredients

1/2	cup	cornmeal
1	tablespoon	flour, all-purpose
1/4	teaspoon	baking powder
1/4	teaspoon	salt
1	egg	egg yolk	(see note)
2	tablespoons	milk	(2 to 4)
2	teaspoons	fat	fat ( butter, or margarine, olive or vegetable oil, bacon drippings or chicken fat)

Directions

Into small mixing bowl, sift together the cornmeal, flour, baking powder and salt.

In separate bowl, beat egg yolk with milk and fat. Stir into dry ingredients.

Drop by serving spoonfuls onto simmering vegetables, stew, soup or stock.

Cover tightly and cook 15 minutes over low heat.

Serve hot.

Makes 2 or 3 dumplings, enough for 1 generous serving It can be doubled (see note).

CHEESE CORNMEAL DUMPLINGS Fold into batter 1 ounce (about 1-1/2 tablespoons) finely diced hard cheese such as provolone, cheddar, Monterey jack, Swiss, Edam, Muenster, havarti, etc.

Cook as directed.

Note: When doubling recipe, use 1 whole egg rather than 2 egg yolks.

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