Corn Meal Dumplings from Recipes from the American South

"From the time of Native American people through the seventeenth to the mid-twentieth century, when American southerners made most meals in one big stew or soup pot, corn dumplings were an easy way to take a staple ingredient and bolster a homecooked meal without much effort.

Corn was known as 'common,' and wheat flour as 'seldom,' because one was predominantly homegrown and the other had to be imported, milled, and purchased. Serve the hot corn dumplings as a side dish to any main course, or use them to sop up Pot Likker or gravy."

- Michael W. Twitty

Is your soup or stew looking a little lonely in that big pot?

Help it ease into its comfort zone with corn meal dumplings. A few pantry staples along with an egg and some buttermilk will stretch your dish and give your stock something to hang onto.

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Recipes from the American South

This corn meal dumplings recipe is from Recipes from the American South by Michael W. Twitty.

Corn sits alongside rice and wheat as the three dominant starches of Southern foodways. Native Americans would innovate fry bread (a dish that would come to symbolize both Native identity and reservation culture), Africans would sop up new stews with biscuits and cornbread, and Europeans and Native Americans would grow and consume rice brought from West Africa and Madagascar.

In these exchanges and many others, we can see the culinary foundation of Southern food that are still being built on as new South Asian, Southeast Asian, Middle Eastern, Central American, and African immigrant communities approach the South, bringing with them both ancient and fresh perspectives and appetites.

How to Make Corn Meal Dumplings

Ingredients

• cornmeal - either white or yellow cornmeal will work for these corn dumplings
• flour - all-purpose flour is recommended
• baking powder
• salt
• buttermilk - if you don't have buttermilk, that's ok. There's a quick substitution that'll keep you moving in the kitchen
• egg
• scallions - also known as spring onions, and are optional if you'd like more savory dumplings

Equipment

• prep bowls
• kitchen scale
• measuring spoons
• measuring cup
• whisk or fork
• chef knife (optional)
• butcher block (optional)
• stock pot
• spider strainer or slotted spoon
• spatula or spoon

Combine the Cornmeal, Flour, Baking Powder, & Salt

Wash your hands with soap and water. Use a kitchen scale to weigh the cornmeal and flour in a clean bowl. Use measuring spoons to add the baking powder and salt.

Whisk Together the Buttermilk & Egg

Crack the egg into a clean bowl. Wash your hands. Use a whisk or fork to beat the egg. Use a measuring cup to add the buttermilk and whisk to combine.

Add the Buttermilk Mixture to the Dry Ingredients

Gradually pour the buttermilk mixture into the cornmeal mixture while stirring until a batter forms.

Add Scallions as Desired

If using scallions, chop them on a cutting board with a knife. Use a spoon or spatula to fold them into the batter.

Cook the Dumplings

Add some water and salt to a stock pot. Bring it to a simmer over medium heat. Gently drop spoonfuls of the batter into the pot. Cook the dumplings for 10-12 minutes while turning them occasionally to ensure even cooking. Turn off the stove when finished.

For added flavor, we used chicken broth instead of water.

Remove & Serve

Remove the light, fluffy dumplings from the pot using the spider strainer. Transfer to a serving dish and serve warm.