Black-Eyed Peas and Cornmeal Dumplings

From Julianna Grimes, Cooking Light, January 2013


  • 2 pieces hickory-smoked bacon
  • 1 Tbsp minced garlic
  • 3 cups chicken stock
  • 1 ½ cups water
  • ½ tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 1 (16-ounce) bag frozen black-eyed peas (about 2 ¾ cups)
  • ¾ cup all-purpose flour
  • 1/3 cup finely chopped green onions
  • ¼ cup yellow cornmeal
  • ¼ tsp baking soda
  • 2 Tbsp chilled butter, cut into pieces
  • ½ cup buttermilk
  • Hot sauce optional


  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; finely chop. Remove 1 Tbsp dripplings from pan; set aside.
  2. Increase heat to medium-high. Add 1-cup onion to remaining dripplings in pan; sauté 3 minutes; stirring occasionally.
  3. Add garlic; sauté 1 minute, stirring constantly. Add stock, 1 ½ cups water, salt, pepper, and peas to pan, bring to a boil. Partially cover, reduce heat, and simmer 35 minutes or until peas are tender, stirring occasionally.
  4. Lightly spoon flour into dry measuring cup; level with a knife.
  5. Combine flour, green onions, cornmeal, and baking soda, stirring with a whisk.
  6. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal.
  7. Add bacon, reserved 1 Tbsp drippings, and buttermilk; stir until a moist dough forms.
  8. With moist hands, gently divide mixture into 12 equal portions.
  9. Drop dumplings, 1 at a time, into pan; cover and cook 8 minutes or until dumplings are done, stirring occasionally.

Serve with hot sauce, if desired.

Posted on May 19, 2015 and filed under beans & legumes.