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Ingredients
- 1cup milk
- 2teaspoons apple cider vinegar
- 2cups Indian Head cornmeal
- 1teaspoon salt
- 2teaspoons baking powder
- 1quart pork broth (reserved from Southern Turnip And Mustard Greens)
Nutritional analysis per serving (4 servings)
361 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 12 grams protein; 894 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine milk and vinegar in a small glass or ceramic bowl. Set aside.
- Step 2
Combine the cornmeal, salt and baking powder in a mixing bowl. Add the soured milk and beat until smooth. Set aside for 45 minutes.
- Step 3
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.
Private Notes
Comments
I attempted this recipe, but ended up with something more akin to polenta. Not sure how the dumplings could hold together with a 1:2 liquid to dry ingredient ratio. The broth was also rather bitter from the greens and left the polenta I ended up with tasting quite strange. My first result to go straight in the bin after years of using the New York Times.
Used fine corn meal (no Indian head up her in Canada). I am guessing the recommended corn is more of a very fine flour rather than a traditional meal. Recipe didn't work, dumplings never held, even after adding an egg when the test dumpling failed, and ended up with grits in the bottom of my soup. Still delicious but not what I had hoped for. Use corn flour and maybe you'll end up with something useable, otherwise find another recipe or just make corn bread for dunking instead.
I add a beaten egg to the batter to make it stick together and thoroughly chill the batter before forming and dropping the dumplings in barely simmering broth. I use broth I make with plain leftover ham bones. Don't make broth with bones from glazed hams because it will be too sweet. I like the dumplings, but hubby says he prefers oven-baked cornbread to sop up the juices from the greens.
These tasted good, but they were very wet on the exterior and needed more than 15 minutes to cook.