Sour Cream Corn Bread Dumplings
When the Winter weather comes callin', we go running straight for our biggest pot & our favorite batch of hearty chili. Obviously, no bowl of chili would be complete without a serving of cornbread. Skip the extra steps and combine the two with these yummy, savory Sour Cream Corn Bread Dumplings.
Ingredients
- 1 cup flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp butter melted
- 2 tbsp sugar
- 2 large eggs beaten
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup shredded sharp cheddar
Instructions
- In a medium sized mixing bowl, add the flour, cornmeal, baking powder, and salt. Whisk to evenly combine.
- In another mixing bowl, add the butter, sugar, eggs, milk, and sour cream. Stir together, until evenly combined.
- Add the wet ingredients to the dry, mixing just until combined. Use a spatula to fold in the cheese.
- Use a large serving spoon to drop dollops of the batter on top of your piping hot, simmering chili. Repeat until all the batter's been distributed.
- Cover the pot, and continue cooking for 15-20 minutes. The dumplings are done when they’re set and no longer wet on top.
Notes
The chili may be less soupy than you desire after cooking the dumplings. If that's the case, just stir in a bit of extra broth.