Best 6 Baked Cornmeal Dumplings Recipes

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Baked cornmeal dumplings are a Southern classic often served alongside stews and pot roasts. They are easy to make, and can be customized with a variety of ingredients to suit your tastes. This article will provide you with a step-by-step guide to making delicious baked cornmeal dumplings, along with tips for perfecting their texture and flavor. Whether you are new to baking or a seasoned cook, we have covered everything you need to know to make the perfect batch of baked cornmeal dumplings.

Let's cook with our recipes!

BAKED CORNMEAL DUMPLINGS



Baked Cornmeal Dumplings image

These big, golden cornmeal dumplings are delicious with stew or any type of dish with gravy.-Grace Yaskovic, Lake Hiawatha, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2/3 cup all-purpose flour
2/3 cup cornmeal
3 tablespoons grated Parmesan cheese
2 teaspoons baking powder
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 quart chicken broth
Additional minced fresh parsley, optional

Steps:

  • In a bowl, combine the first six ingredients. Combine milk and oil; stir into dry ingredients. Bring broth to a boil; carefully transfer to a 2-1/2-qt. round baking dish. Drop batter in six mounds onto broth. , Cover and bake at 400° for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking). Garnish with parsley if desired.

Nutrition Facts : Calories 221 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 909mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

CORNMEAL DUMPLINGS



Cornmeal Dumplings image

This is one of those island meals referred to as being 'country food' for it's rustic feel and simplicity.

Provided by CaribbeanPot

Categories     Quick and Easy     Vegan     Budget-Friendly     Vegetarian     Pescatarian     Weeknight Dinners     30 or Less     Easy     Quick     Dairy-Free     Shellfish-Free     Beginner     Egg-Free     Soy-Free     Fish-Free     Peanut-Free     Tree Nut-Free     Tomato-Free     Stove

Time 30m

Yield 2

Number Of Ingredients 6

1 cup All-Purpose Flour
1/2 cup Cornmeal
1 teaspoon Granulated Sugar
1 1/2 teaspoon Baking Powder
1 pinch Ground Cinnamon
to taste Water

Steps:

  • Add Cornmeal (1/2 cup), All-Purpose Flour (1 cup), Ground Cinnamon (1 pinch), Baking Powder (1 1/2 teaspoon), and Granulated Sugar (1 teaspoon) to a bowl and give it a good whisk to mix everything together.
  • Bring a large pot of water to a boil. Then add a bit of the lukewarm Water (to taste) at a time and mix until you have a dough. The dough should be firm, but soft. Knead for about 2-3 minutes then prepare to separate into dumplings.
  • Pinch off a piece, then shape like a small cigar.
  • Now flatten out from the center, until you have a shaped dumpling.
  • Heavily season the boiling water with salt. Place them into the pot and cook for about 15 minutes. They will get bigger in size and float when they're fully cooked.
  • Drain and serve warm.
  • If you don't have a topping for these, you can certainly toss it in some butter or olive oil and crack in some fresh black pepper. Enjoy.

Nutrition Facts : Calories 173 calories, Protein 4.5 g, Fat 0.9 g, Carbohydrate 36.6 g, Fiber 2.0 g, Sugar 1.2 g, Sodium 158.3 mg, SaturatedFat 0.1 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 0.6 g

CORNMEAL DUMPLINGS



Cornmeal Dumplings image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 15

2 cups cornmeal
1 lb. flour
1 grated carrot
2 cups water
1/4 tsp. salt
2 cups coconut milk powder
1 cup evaporated milk
4 cups vegetable stock
1 carrot grated
8 oz. tomato paste
2 Tbs. thyme
2 finely chopped pimento peppers (seeds removed)
2 Tbs. butter
Dash of Angostura Bitters
Salt and pepper to taste

Steps:

  • In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
  • Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.

CORNMEAL DUMPLINGS



Cornmeal Dumplings image

Make and share this Cornmeal Dumplings recipe from Food.com.

Provided by Luvs 2 Cook

Categories     < 30 Mins

Time 30m

Yield 8 dumplings

Number Of Ingredients 8

1 cup cornmeal
1 cup boiling water
1 teaspoon salt
1/2 cup flour
2 teaspoons baking powder
1/2 cup sour milk
1/4 teaspoon baking soda
1 egg, beaten

Steps:

  • Prepare dumplings while turnip greens are cooking.
  • Slowly stir cornmeal and salt into boiling water.
  • Cook and stir for 2 minutes, remove from heat and let cool.
  • Sift together the flour and baking powder.
  • Dissolve baking soda into sour milk.
  • Alternately add flour and milk to cornmeal.
  • Then add the egg and beat the mixture for 1 minute.
  • Drop by spoonfuls on top of turnip greens. Cover and cook for about 15 to 20 minutes.
  • To serve remove dumplings with slotted spoon to a deep serving platter. Drain the greens and arrange on serving platter. Pour the pot likker over the dumplings. Enjoy.

CORNMEAL DUMPLING DOUGH



Cornmeal Dumpling Dough image

Use this quick-and-easy dough recipe to make our Chicken with Cornmeal Dumplings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

2/3 cup all-purpose flour (spooned and leveled)
1/3 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon coarse salt
1 tablespoon unsalted butter
1/2 cup buttermilk

Steps:

  • In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.

CHICKEN AND DUMPLINGS, OVEN BAKED



Chicken and Dumplings, Oven Baked image

Make and share this Chicken and Dumplings, Oven Baked recipe from Food.com.

Provided by good2bdunn

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 13

1/4 cup butter
1/4 cup onion, minced
1/3 cup flour
1 3/4 cups chicken broth
1 cup milk
1/2 cup parmesan cheese, fresh grated
2 cups chicken breasts, cooked and shredded
2 1/2 cups vegetables, steamed (your choice)
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
1 cup milk

Steps:

  • Preheat oven to 400 degrees.
  • FILLING.
  • Steam vegetables until just tender. Set aside.
  • My favorite vegetable combinations are broccoli, cauliflower and carrots or potatoes, corn, and carrots.
  • Melt butter in large frying pan over medium heat.
  • Add onion and saute for approximately 8 minutes.
  • Stir in flour and cook for an additional 2 minutes.
  • Add broth and milk. Stir until sauce has thickened.
  • Remove from heat and stir in parmesan cheese. It will become a nice creamy sauce!
  • Stir in vegetables and shredded chicken.
  • Pour filling into a 9 inch square casserole pan.
  • DUMPLINGS:.
  • Mix together dry ingredients.
  • Cut in shortening with pastry knife until mixture resembles coarse cornmeal.
  • Lightly mix in milk until forms a soft dough.
  • Drop by tablespoons onto filling.
  • Bake for 20 - 25 minutes.

Tips:

  • Use Fresh Cornmeal: Fresh cornmeal gives the dumplings a more pronounced corn flavor. If you don't have fresh cornmeal, you can use store-bought cornmeal, but make sure it's finely ground.
  • Don't Overmix the Batter: Overmixing the batter will make the dumplings tough. Mix the ingredients just until they are combined.
  • Let the Dumplings Rest: After mixing the batter, let it rest for 5-10 minutes before cooking. This will allow the cornmeal to absorb the liquid and make the dumplings more tender.
  • Don't Crowd the Pot: When cooking the dumplings, don't crowd the pot. This will prevent them from cooking evenly.
  • Serve with Butter and Honey: For a classic Southern dish, serve the cornmeal dumplings with butter and honey.

Conclusion:

Baked cornmeal dumplings are a delicious and versatile side dish that can be served with a variety of main courses. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect cornmeal dumplings every time. So next time you're looking for a quick and easy side dish, give baked cornmeal dumplings a try!

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