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