Corn Cheese Dumplings Backpacking Recipes

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CHEESE AND CORNBREAD OR DUMPLINGS



Cheese and Cornbread or Dumplings image

This corn bread goes well with chicken dishes or meat. If there are any left overs wrap well and pop into your freezer. I like the touch of jalapenos but that is up to personal taste

Provided by Bergy

Categories     Breads

Time 40m

Yield 12 squares

Number Of Ingredients 11

1 cup cornmeal
1 cup flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon onion salt
1/4 cup cheddar cheese, fat reduced, grated
3/4 cup skim milk
1/2 cup yogurt, non fat
1 large egg, beaten
1 cup frozen corn or 1 (8 1/2 ounce) can kernel corn
1 jalapeno pepper, chopped (optional)

Steps:

  • Combine corn meal, flour, baking powder, sugar& onion salt, mix well.
  • Stir in the cheddar.
  • In another bowl whisk together milk, yogurt& egg& jalapeno (if using).
  • Combine the egg mixture with the dry ingredients, stir until dry ingredients are just moistened (the batter should be lumpy).
  • Pour into a 9" square sprayed with veggie oil.
  • Bake in 400F oven for about 25 minutes or until a toothpick comes out clean when inserted in the middle of the pan.
  • Cool 10 minutes, cut into squares& serve.
  • If you want to make dumplings spoon the batter over your favorite stew and simmer covered for about 10 minutes or until just firm MMmmmmm.

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.

CORN CHEESE



Corn Cheese image

This creamy, sweet, cheesy Korean snack or side dish is traditionally brought to the table bubbling away in a sizzling-hot dish, or it's made in an insert around the grill right at the table when dining at a Korean barbecue. It often relies on canned corn, but this version uses fresh sweet corn -- almost as quick as using canned and definitely delicious.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon canola oil
1/2 medium onion, diced (about 1/4 cup)
1/2 medium red bell pepper, diced (about 1/3 cup)
Kernels cut from 5 small ears sweet corn (about 3 1/2 cups)
3 cloves garlic, minced
1/2 cup mayonnaise
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper
2 1/4 cups shredded low-moisture whole-milk mozzarella
Finely ground gochugaru (Korean red chile flakes) and sliced scallions, for serving, optional

Steps:

  • Position an oven rack in the top third of the oven and preheat the broiler to high.
  • Heat the canola oil in a large cast-iron skillet over medium-high heat. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the corn and cook, stirring, until the corn is softened and browned, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside for 10 minutes.
  • Toss the corn mixture in a large bowl with the mayonnaise, sugar, 1 teaspoon salt and a few grinds of black pepper until well coated. Layer the corn mixture evenly back in the skillet. Sprinkle the cheese on top and broil until the mozzarella is bubbly and golden, 2 to 3 minutes. Garnish with gochugaru and sliced scallions if using.

CHEDDAR CHEESE DUMPLINGS



Cheddar Cheese Dumplings image

Make any stew recipe a little heartier and a lot more delicious with these five-ingredient dumplings featuring ground mustard and sharp cheddar cheese.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 5

1 1/2 cups Gold Medal™ self-rising flour
1/2 teaspoon ground mustard
1/4 cup shortening
1/2 cup shredded sharp Cheddar cheese (2 ounces)
2/3 cup milk

Steps:

  • Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
  • Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dumpling, Sodium 270 mg, Sugar 0 g, TransFat 0 g

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 :

CORN CHOWDER WITH DUMPLINGS



Corn Chowder with Dumplings image

This is a spiced-up version of my favorite corn chowder. The first time I added dumplings, my husband declared them awesome! -Shannon Kohn, Simpsonville, South Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

2 large onions, chopped
2 teaspoons canola oil
4 cups chicken broth
3 cups frozen corn
2 cups cubed peeled potatoes
1 cup heavy whipping cream
1 to 3 teaspoons minced chipotle pepper in adobo sauce
1/4 teaspoon salt
CHEDDAR CORNMEAL DUMPLINGS:
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1/4 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes. , For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder. , Cover and simmer for 20 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 577 calories, Fat 29g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 1424mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 7g fiber), Protein 14g protein.

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

KOREAN CORN CHEESE



Korean Corn Cheese image

A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients - canned corn, mayonnaise and mild shredded cheese - yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It's extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi.

Provided by Darun Kwak

Categories     easy, quick, snack, vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced

Steps:

  • Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
  • In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
  • Spread the mixture evenly into a single layer, then cover with cheese.
  • Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
  • Sprinkle with the scallions and enjoy while it's hot and cheesy!

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

GOAT CHEESE DUMPLINGS



Goat Cheese Dumplings image

Categories     Salad     Sauce     Cheese     Stew     Goat Cheese     Spring

Yield makes 48 dumplings

Number Of Ingredients 7

300 grams fresh goat cheese
200 grams fresh ricotta
2 large egg yolks
5.38 grams Activa Y-G (see Sources, page 309)
3 grams fine sea salt
0.25 gram cayenne pepper
Nonstick cooking spray

Steps:

  • Put the goat cheese, ricotta, egg yolks, Activa, salt, and cayenne in a blender and puree until smooth. Pour the mixture into a squeeze bottle.
  • Spray the inside of a magnetic sphere mold or spherical ice cube tray with nonstick cooking spray and wipe it with a dry paper towel. The fine film remaining will ease the unmolding process. Close the sphere mold and fill each cavity, squeezing the cheese mixture through the top opening. Fill all the spheres and tap the mold on the counter to force out any air bubbles. If necessary, top off the mold with any remaining goat cheese. Alternatively, you could substitute small chocolate molds for the spheres. Loosely cover the top of the sphere mold with plastic wrap and refrigerate for eighteen hours.
  • Remove the mold from the refrigerator and carefully remove the top section. The spheres will have set and there will be a small extension on each sphere from the fill hole. Use a paring knife to cut this cheese extension off of each sphere. Gently remove each sphere from the mold and place in a shallow container.
  • To serve, gently warm the spheres in simmering water to heat through. When hot, remove them from the water and place them in a serving dish with the desired sauce and glaze.

CORN CHEESE DUMPLINGS (BACKPACKING)



Corn Cheese Dumplings (Backpacking) image

Make and share this Corn Cheese Dumplings (Backpacking) recipe from Food.com.

Provided by dicentra

Categories     High Protein

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 6

1/2 cup cornmeal
1/2 cup whole wheat flour
1/4 cup powdered milk
2 teaspoons baking powder
1/2 teaspoon cumin
3 tablespoons parmesan cheese, grated

Steps:

  • At home: place all the ingredients in a zip-locking plastic bag.
  • In camp: Add ½ cup water to the bag and mix well. Drop by the spoonful onto bubbling soup or broth.
  • Cover the pot and keep at a simmer. Check after 10 minutes.
  • When done, the dumplings are puffed and springy to the touch. Cover and cook for 5 more minutes if necessary.

Nutrition Facts : Calories 328.1, Fat 8.2, SaturatedFat 4.2, Cholesterol 22.1, Sodium 550.2, Carbohydrate 53, Fiber 6, Sugar 6.5, Protein 13.8

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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.
What does cornstarch do in dumplings?
Cornstarch, which is starch that comes from the flesh inside the corn kernel, is typically a thickening agent in soups, stews and sauces, but it is also a key ingredient in dumpling creation and preparation. Adding cornstarch to the dough, which can often be as simple as flour mixed with water, will make the dough firmer and chewier.
How to cook dumplings on the stove?
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.
How do you cook corn on the cob and cheese?
Set aside for 10 minutes. Toss the corn mixture in a large bowl with the mayonnaise, sugar, 1 teaspoon salt and a few grinds of black pepper until well coated. Layer the corn mixture evenly back in the skillet. Sprinkle the cheese on top and broil until the mozzarella is bubbly and golden, 2 to 3 minutes.

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