yes, it is a fluffy moist cornbread. I do recommend trying it. Yummy!

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!

Sounds good too.

Thanks for the Chicken & Dumpling idea -- it's in the crockpot now -- perfect for a rainy Sunday!

Great, you're right, it is good for a rainy day.

I live in Texas and another method is using flour tortillas. Cook you chicken in a large pot covered with water. Debone chicken and return to pot. Season with chicken bullion cubes, pepper, poultry season. Bring to boil. Add flour tortillas torn in pieces. Cover and in 30 minutes - chicken and dumplings.

I have only made it once with chicken that I had to debone, etc. Cool how everyone has a different version.

This is close to my recipe. I use left over deli or canned chicken, one can of what-ever-you-have-in-the-cabinet cream soup, bouillon and one soup can of water. Bring to a boil and add torn flour tortillas. Yummy and quick.

i use bisquick for my dumplings..