Cornmeal Dumplings

Cornmeal Dumplings:

hearty rustic, and can be simmered in broth or greens. Ole school way to stretch meals.

Basic version with greens
Dumplings: 2 cups cornmeal,
1 lb flour, grated carrot,
2 cups water,
1/4 tsp salt
Mix cornmeal, flour, carrot, salt.
Make a well, add water, knead until firm.
Drop spoonfuls into simmering broth/greens. Cover and cook 15 min they’ll float when done  

Country ham version:

Boil country ham
45 min, then mix 4 parts cornmeal
1 part flour with hot broth to form dough
Roll into balls, drop in simmering ham broth, cook 1 hour so they soak up smoky flavor  Often served with turnip or collard greens.