Cathy Conway's cornmeal dumplings - Recipes - Atlanta Magazine
 
 
 

Cathy Conway's cornmeal dumplings

If you enjoyed the Avalon Catering chef's collards with smoked tomatoes, try adding these dumplings for extra flair.

2/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt (plus more for water)
1 1/2 tablespoons cold butter, cubed
1/2 cup milk
2-3 tablespoons bacon fat (optional)

Bring a pot of salted water to a gentle simmer. In a medium bowl, mix together the flour, cornmeal, baking powder, and 1/2 teaspoon salt. Add the butter and rub it into the dry ingredients with your fingertips until it acquires the texture of coarse crumbs. Stir in the milk until dough clings together. With oiled hands, roll the dough into 20 to 24 Ping-Pong-sized balls.

Add the bacon fat, if desired, to the water. Add the dumplings and once they’ve risen to the surface, cook covered at a very low simmer for about 25 minutes, turning occasionally with a spoon. Remove with a slotted spoon and add a few dumplings to individual bowls of greens.

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