This recipe for Cornmeal Dumplings, by Gloria Elks, is from Clark Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Approximately 2 c. white cornmeal 1 tbsp. self-rising flour 1 tsp. salt
Add enough water that you can form a moist ball but not real wet. Take a handful and form into a ball and flatten it. Submerge them into the liquid. Make sure the liquid has covered them. Cook about 30 to 35 minutes or more until done.
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