Corn Dumplings
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup milk
- 2teaspoons apple cider vinegar
- 2cups Indian Head cornmeal
- 1teaspoon salt
- 2teaspoons baking powder
- 1quart pork broth (reserved from Southern Turnip And Mustard Greens)
Nutritional analysis per serving (4 servings)
361 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 12 grams protein; 894 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Combine milk and vinegar in a small glass or ceramic bowl. Set aside.
- Step 2
Combine the cornmeal, salt and baking powder in a mixing bowl. Add the soured milk and beat until smooth. Set aside for 45 minutes.
- Step 3
Pour the pork broth into a large saucepan. Simmer over medium heat. Drop 12 large tablespoonfuls of the batter into the simmering broth. Cover. Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes. Remove with a slotted spoon. Divide among 4 bowls and serve with the mustard greens.
Private Notes
Comments
I attempted this recipe, but ended up with something more akin to polenta. Not sure how the dumplings could hold together with a 1:2 liquid to dry ingredient ratio. The broth was also rather bitter from the greens and left the polenta I ended up with tasting quite strange. My first result to go straight in the bin after years of using the New York Times.
These tasted good, but they were very wet on the exterior and needed more than 15 minutes to cook.
I attempted this recipe, but ended up with something more akin to polenta. Not sure how the dumplings could hold together with a 1:2 liquid to dry ingredient ratio. The broth was also rather bitter from the greens and left the polenta I ended up with tasting quite strange. My first result to go straight in the bin after years of using the New York Times.
Advertisement