Have It Your Way–Cornmeal Dumplins or Cornmeal Mush

I recently dropped by the Union County Museum where friends had brought lunch. Wanda Byerley was kind enough to fix a plate for me. Barbara Ailor Hooks chocolate pie was to die for as was Polly Shope Joran’s Corn Meal Dumplins. I don’t know who cooked the Pinto Beans, but they were really good also.
What I didn’t know is that Polly is an expert on the subject of Corn Meal Dumplins. She’s collected seven recipes. What I told her is, “Never mind the other six, I want the one you used today." Here it is:

Corn Meal Dumplins
Polly Shope Joran

1 cup corn meal (Yellow or White Corn Meal is your choice)
1/4 cup self rising flour
Blend dry ingredients
2 eggs beaten in ½ cup milk
1 tbsp. melted butter
Combine all ingredients and drop with serving spoon into:

1 quart chicken broth (32 oz.) that is beginning to boil.
When all the dumplins are in the broth, turn the heat down to simmer and simmer for 15 minutes.
DO NOT STIR unless you want this to be corn meal mush, which is equally good.

Note: There are many references to corn meal mush in historical stories and books. Remember that, until recently, there were few grocery stores; and they were miles apart.
Thank you, Polly, for keeping this history alive.
bhp