Interesting discussion, because I have made noodles, not dumplings. Lots of eggs, or just the yokes with flour to make the noodles....rolled out and cut into strips and dried before cooking them in boiling broth.
Cornbread was always made in an iron skillet baked in the oven. Southern cornbread had more sugar in it than the 'Yankee' style according to the way I was raised. I like sugar in it... (I am 73 now!)
I am going to try the dumpling recipes listed here, thanks so much for posting the recipes.