Several weeks ago, I shared the recipe for the best chicken and dumplings I’ve ever made (https://crapsmanship.com/2017/01/05/my-best-chicken-and-dumplings/). The recipe is definitely a keeper!  But, in a nostalgic mood for my mother’s dumplings, I made a slight revision to the dumplings ingredients.  Mom made her dumplings with a healthy dose of cornmeal.  They were light, delicious, and had an interesting and agreeable texture. So the last time I made dumplings, I substituted cornmeal for part of the flour.  I didn’t quite hit on my mom’s version, but I think this represents a good attempt.  Bon appetit!

Mom’s Dumplings

1-1/2 cup AP flour

1 cup cornmeal

1 Tbsp. baking powder

1/2 tsp. baking soda

6 Tbsp. unsalted butter, melted

3/4 cup buttermilk

2 tsp. dried parsley

1/4 tsp. salt

1/4 tsp. pepper

Whisk the flour, cornmeal, baking powder, baking soda, salt, and pepper in a medium bowl. Whisk in melted butter, buttermilk, and parsley.  Drop by small spoonfuls into the prepared broth. Simmer, covered, until the dumplings are firm, about 20 minutes.