Bonnies Corn Dumplings Recipes

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CORN DUMPLINGS



Corn Dumplings image

Provided by Molly O'Neill

Categories     side dish

Time 1h10m

Yield Four servings

Number Of Ingredients 6

1 cup milk
2 teaspoons apple cider vinegar
2 cups Indian Head cornmeal
1 teaspoon salt
2 teaspoons baking powder
1 quart pork broth (reserved from Southern Turnip And Mustard Greens)

Steps:

  • Combine milk and vinegar in a small glass or ceramic bowl. Set aside.
  • Combine the cornmeal, salt and baking powder in a mixing bowl. Add the soured milk and beat until smooth. Set aside for 45 minutes.
  • Pour the pork broth into a large saucepan. Simmer over medium heat. Drop 12 large tablespoonfuls of the batter into the simmering broth. Cover. Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes. Remove with a slotted spoon. Divide among 4 bowls and serve with the mustard greens.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 2 grams, Carbohydrate 69 grams, Fat 4 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 894 milligrams, Sugar 6 grams

CORN DUMPLINGS



Corn Dumplings image

Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8-9 servings.

Number Of Ingredients 11

1 cup cornmeal
2 teaspoons salt
2 cups water
3/4 cup chopped whole kernel corn
2 tablespoons butter
1 teaspoon finely chopped onion
1/8 teaspoon pepper
1 egg, beaten
1-1/4 cups all-purpose flour, divided
2-1/2 teaspoons baking powder
2 quarts chicken broth

Steps:

  • In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts :

PORK-BEAN CHILI WITH CORN DUMPLINGS



Pork-Bean Chili With Corn Dumplings image

Provided by Food Network Kitchen

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 22

1 pound dried black beans, picked over (about 2 cups)
1 teaspoon dried thyme
3 bay leaves
10 cloves garlic (6 smashed; 4 minced)
2 tablespoons vegetable oil
1 large onion, diced
3 tablespoons chili powder
1/4 cup ancho chile powder
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
2 14-ounce cans Mexican-style diced tomatoes with green chiles
3 pounds boneless pork shoulder (Boston butt), trimmed and cut into 3/4-inch pieces
Kosher salt
1 bunch cilantro, leaves only
Juice of 2 limes, plus lime wedges for serving
Shredded cheddar cheese, for topping
Sour cream, for serving (optional)
2 cups masa harina (instant corn flour)
2 tablespoons unsalted butter, melted
Kosher salt

Steps:

  • Make the chili: Put the beans in a Dutch oven or large pot and add enough water to cover. Bring to a simmer over medium-high heat and cook 10 minutes. Drain the beans, return them to the pot and cover with water by about 3 inches. Add the thyme, bay leaves and 4 smashed garlic cloves. Bring to a simmer over medium heat and cook, skimming off any foam, until the beans begin to soften, about 1 hour.
  • Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Stir in the minced garlic, chili powder, ancho chile powder, paprika, oregano, cumin and cloves; cook 1 minute. Add the diced tomatoes and cook, stirring, until thickened, 8 to 10 minutes.
  • Transfer the tomato mixture to the pot with the beans. Add the pork and 1 teaspoon salt and stir to combine. Bring just to a boil; reduce the heat to medium low and simmer, stirring occasionally, until the beans and pork are tender, about 2 hours. (Add water to keep the pork covered, if needed.) Discard the bay leaves.
  • Meanwhile, prepare the dumplings: Combine the masa harina, melted butter and 1 teaspoon salt in a large bowl. Stir in 1 1/2 to 2 cups warm water to make a soft dough. Roll the dough into 1-inch balls, then press your thumb into each one to form a cup shape. Cover with plastic wrap until the chili is ready.
  • Combine the remaining 2 smashed garlic cloves, the cilantro, lime juice, 1 1/2 cups water and 2 teaspoons salt in a blender and puree until smooth. Stir the cilantro mixture into the chili. Gently add the dumplings (do not stir) and simmer until cooked through and firm, 30 to 35 minutes. Thin the chili with a splash of hot water, if needed. Ladle into bowls and top with cheese; serve with lime wedges and sour cream, if desired.

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.

GRANDMA BONNIE'S CINNAMON ROLLS



Grandma Bonnie's Cinnamon Rolls image

These are my grandma's cinnamon rolls. A favorite at Christmas or just a Saturday morning.

Provided by Priscilla

Time 1h40m

Yield 12

Number Of Ingredients 17

2 cups warm water
2 (.25 ounce) packages active dry yeast
½ cup white sugar, divided
¼ cup vegetable oil, or more as needed
1 large egg
2 teaspoons salt
6 ½ cups all-purpose flour, or more as needed
½ cup unsalted butter, melted
½ cup white sugar, or more to taste
¼ cup ground cinnamon, or more to taste
½ cup chopped pecans, or to taste
Topping:
1 cup powdered sugar
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 tablespoon milk, or more as needed
2 tablespoons chopped pecans, or to taste

Steps:

  • Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
  • Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
  • Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
  • Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
  • While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
  • Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

Nutrition Facts : Calories 532 calories, Carbohydrate 81.9 g, Cholesterol 41 mg, Fat 19.4 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 7.4 g, Sodium 398.7 mg, Sugar 27.5 g

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.

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

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.

CHILI WITH CORN DUMPLINGS



Chili with Corn Dumplings image

Here's an easy winter warm-me-up meal. The flavorful corn dumplings cook right on top of the simmering chili.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

1 1/2 lbs lean ground beef
3/4 cup chopped onion
1 can (15.25 oz) whole kernel corn, undrained
1 can (16 oz) stewed tomatoes, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick™ mix
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired

Steps:

  • Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
  • Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

Nutrition Facts : Calories 490, Carbohydrate 54 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 12 g, TransFat 1 1/2 g

CORNMEAL DUMPLINGS



Cornmeal Dumplings image

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

Provided by Aroostook

Categories     Quick Breads

Time 23m

Yield 6 dumplings

Number Of Ingredients 6

1/2 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons cold butter
1/2 cup milk

Steps:

  • Combine dry ingredients.
  • Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
  • Add milk and stir.
  • Drop dough by spoonful (6) into stew.
  • Cover and simmer about 18 minutes or until dumplings are firm to the touch.

Nutrition Facts : Calories 130.6, Fat 6, SaturatedFat 3.6, Cholesterol 15.6, Sodium 205.2, Carbohydrate 16.9, Fiber 1, Sugar 0.1, Protein 2.6

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Top Asked Questions

What is the best recipe for cornmeal dumplings?
Directions. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings.
How do you cook dumplings in a Dutch oven?
In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean...
How do you boil dumplings?
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.
What do you eat dumplings with?
They're hearty and filling on their own, but they can be eaten with sautéed salt fish or a saucy stew. Make smaller dumplings and add them to your soup —there's no end to what you can do with them. This simple recipe will satisfy your whole family no matter how you decide to use the dumplings.

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