Ingredients
2/3 cup all-purpose flour2/3 cup cornmeal3 tablespoons grated Parmesan cheese2 teaspoons baking powder1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1/4 teaspoon salt1/2 cup milk1/4 cup vegetable oil1 quart chicken brothAdditional minced fresh parsley, optional
Preparation
In a bowl, combine the first six ingredients. Combine milk and oil; stir into dry ingredients. Bring broth to a boil; carefully transfer to a 2-1/2-qt. round baking dish. Drop batter in six mounds onto broth.
Cover and bake at 400° for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking). Garnish with parsley if desired.
