Originally Posted by
QuiltingNinaSue
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.
Your message age reminded me of my grandmother Charlottes cornbread. She would fry up sausage links, cool them, then cut them into bite size pieces, then put the cornbread battery over the top in a cast iron skillet in the oven.
(Myself, I hate sugar in my cornbread, but then I hate whipped cream or any kind of cream in my food too! I am truly weird according to DH.)