Prep 5 mins
Cook 18 mins
These are great with stew, lamb or a simple fish chowder. (Kind of like a simmered hushpuppy)
- 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
- 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.
These are very good and just sort of sit there on your taste buds and scream; "wholesome." I added Sweet Basil. Read Mother Earth News Issue #207, "Why Whole Wheat is Better." I fresh grind all my grains. Going back a century puts you four centuries ahead.