Originally Posted by
yonnikka
I grew up with Dumplings Southern Style with cornmeal. I'm going to use a short-cut by using a bag of Martha White "instant Cornbread" mix, adding egg and melted butter. Drop by spoonfuls into the hot boiling liquid (broth). Corrmeal dumplings seem to be more "filling" yet less heavy on the stomach.
Ooooh! I never thought of using cornbread dough, that is what I will try next time I make a pot of beans and ham. My mouth is already watering.....thanks!