Jiffy Cornmeal Dumplings Recipes

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EASY CHICKEN AND JIFFY MIX DUMPLINGS



Easy Chicken and Jiffy Mix Dumplings image

Classic chicken and dumplings are made even easier with Jiffy baking mix, so you can get a hearty comfort food on the table fast!

Provided by Chrysti Benner

Categories     Main Dish

Time 30m

Number Of Ingredients 14

2 Tbsp olive oil
1 medium onion, diced
2 ribs celery, sliced
4 cups chicken broth
1 cup water
1 tsp Better than Bouillion chicken base (optional)
1/2 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp ground thyme
1 1/2 cups frozen veggies of choice (such as peas, carrots, corn, etc.)
3 cups chopped or shredded cooked chicken
2 cups homemade cream of chicken soup (or 1 10-oz can condensed soup mixed with 1 can of water)
2 cups Jiffy baking mix
2/3 cup milk

Steps:

  • In a stockpot or Dutch oven over medium heat, add olive oil, onions, and celery. Cook, stirring occasionally, until onions start to soften and become translucent--about 5 minutes.
  • Add chicken broth, water, Better than Bouillion chicken base, salt, pepper, and thyme and stir to combine.
  • Add frozen veggies, shredded chicken, and cream of chicken soup. Stir to mix well, then increase heat and bring to a boil.
  • While the liquid is heating up, mix the dough for the dumplings by combining Jiffy baking mix and milk in a medium mixing bowl. Stir just until well-combined.
  • Once the liquid is boiling, scoop dough out by rounded tablespoon and drop into hot broth.
  • Once all the dough is dropped in, decrease the heat so the broth is simmering but not at a rolling boil. Allow the dumplings to cook uncovered for about 8 minutes, then partially cover the pan with a lid and let cook for about 8 more minutes, or until dumplings are done.
  • Dumplings are done when they are no longer doughy inside, but are instead fluffy inside, like a biscuit.
  • Remove from heat and serve.

Nutrition Facts : Calories 524 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 28 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 2035 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

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 :

CORNBREAD DUMPLINGS



Cornbread Dumplings image

These are usually added to soups, stews and collard greens.

Provided by Sherard Lewis

Categories     Other Breads

Time 25m

Number Of Ingredients 4

2 c plain, white cornmeal
1/2 c self rising flour
1 tsp salt
water

Steps:

  • 1. Stir together the first three ingredients. Mix in enough water to hold together well. Shape into balls a little smaller than a golf ball and flatten. Add to simmering liquid of your soup, stew, or collard greens. Turn heat down to medium high and return lid to pot. Cook about 15 minutes.

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

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 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.

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