This is a very versatile recipe that utilizes leftover cornbread but is easily made with fresh cornbread as well. Pictured we have paired the dumplings with Mr.Jim’s collard greens, but this light, fluffy dumpling would go great with field peas during the summer or a bowl of pinto beans on a cold winter night.
3 cups cooled crumbled cornbread
1 lb. cream cheese soft
1 egg yolk
1/4 cup AP flour
1 Tbsp. fresh ground black pepper
Cream the cream cheese until fluffy using a standing mixer or hand mixer. Then, add the egg, flour, and pepper. Mix everything together until well incorporated, then add dried cornbread and mix on high until cornbread is broken up and very well incorporated into the cream cheese. Next, place mixture in the refrigerator for 2 hours. Once chilled, divide dough into quarters. Roll on a floured surface to the diameter of a penny. Then cut the dumplings into 1-inch segments. Poach dumplings in boiling salted water and chill if not using right away. If you are using them right away, gently fold into whatever you’re serving them with.