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Cornbread Dumplings


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.



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