BONNIE'S CORN DUMPLINGS
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- cup cornmeal
- cup all purpose flour
- egg, beaten
- 7 ounces
- canned whole corn, drained, i prefer mexicorn
- cup of water
- teaspoon baking powder
- teaspoon salt
- coarse ground black pepper
1In a saucepan, combine 1/2 cup yellow cornmeal, 1/2 teaspoon salt and 1 cup of water. Whisk until smooth. Bring to a boil, cook and stir until thickened. Remove from heat.
2Stir in one beaten egg. Stir in 1/2 cup all-purpose flour with one teaspoon baking powder, and a shake or two of black coarse ground pepper. Beat well. You want a sturdy dough, but not too stiff, add a splash of water if it won't let you mix it easily.
3Fold in the drained corn, mix well.
4Drop by rounded tablespoons onto the boiling soup, don't let soup stop boiling. Lower the heat to simmer, cover with a tight lid, cook 12 to 15 minutes until done. No peeking!
5Cook's Tip: You can add different spices to these dumplings to compliment whatever dish you are cooking. Some suggestions are sage, dill, red pepper flakes, garlic powder, etc. Enjoy!