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Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
1 cup all purpose flour 1 cup corn meal 1 tablespoon baking powder 1 teaspoon baking soda | 2 tablespoons granulated sugar 1 cup buttermilk 1 stick cold butter, cut in cubes |
Step by Step Instructions
**NOTE** This recipe is intended to be prepared on top of a simmering chili, stew or soup. This is the perfect way to revamp your leftovers!
Combine dry ingredients in a bowl.
Cut butter into the dry mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Pour buttermilk into the dry mixture and stir to combine. When the dough comes together thoroughly like a wet or drop biscuit dough it is perfect.
Scoop or spoon dumpling dough by approximate tablespoons on top of a simmering soup, stew or chili. Place a lid over the pot and turn the heat to low. Keeping at a constant simmer, cook dumplings for 20 to 25 minutes or until the tops are dry and when pierced with a knife it comes out clean.
Enjoy!
Cornbread Dumplings
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