Best 5 Cornmeal Dumplings In Coconut Milk Sauce Recipes

BAKED CORNMEAL DUMPLINGS

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.

CORNMEAL DUMPLINGS

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 IN COCONUT MILK SAUCE

Steps:

• For the dumplings, 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.
• For the sauce, 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.
• Ladle into bowls and serve.

CORNMEAL DUMPLINGS

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 COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.
• Beat the butter and sugar together in a bowl until the mixture is soft and creamy. Beat in the egg until well blended. Stir in the cornmeal about 1/4 cup at a time, stirring to blend well after each addition, then stir in the flour, baking soda, lime zest, coconut, salt, and rum until the mixture forms a soft dough. Drop by rounded teaspoons onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until the edges just turn golden, 8 to 12 minutes, and allow cookies to cool on the baking sheets before removing. Cookies are very fragile when warm.