AUNT NANNY'S CORNMEAL DUMPLINGS
INGREDIENTS
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2 lb. ham hocks and water to cover in a large dutch oven.
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Boil ham hocks until tender.
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Do not drain.
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Pick the meat off of the bone.
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Sift cornmeal and dry ingredients together
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Add meat to cornmeal mixture and add 3/4 cup of stock.
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Make balls about the size of golf balls and add to your
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pan of stock.
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Add a little water.
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Let boil until the balls float to top.
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The cornmeal will thicken it for gravy.
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Everybody loves these
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*Personally, I just leave the meat in the broth
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.(Dumplin recipe To Be Cooked In Boiled Ham stock)
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2 c. cornmeal
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1/2 c. flour
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2 tsp. baking powder
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salt and pepper to taste
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2 c. ham broth
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