Corn Dumplings

In the prehistoric Pueblo cultures of the Southwest most of the meals served were stews and soups. This is made apparent by the abundance of bowls used as the principal serving dish and by the almost total lick of flatware. Dumplings made from corn were a common addition to the daily diet.

Corn Dumplings
Courtesy James & Carol Cunkle Kokopelli's Cookbook

2 cups all purpose enriched white flour
4 teaspoons baking powder
2 1/2 salt
6 Tablespoons yellow cornmeal
1/2 cup vegetable shortening
2 cups corn, fresh or frozen, cooked and mashed or whole
1 teaspoon Da Gift Basket's Red Chile Flakes
1/2 teaspoon Da Gift Basket's ground Cumin
1 teaspoon chopped dried parsley or 2 Tablespoons chopped fresh
1 teaspoon dried chives or 2 Tablespoons chopped fresh
1 cup milk

Sift together flour, baking powder, salt and cornmeal. Work in shortening with fingertips. Add remaining ingredients and miix together. Dough will be stiff. Spoon by tablespoonfuls into simmering broth or gravy. Cover pan and simmer over low heat for 15 minutes. Dumplings will increase in size significantly while cooking.
Serves 4-6.