Meatless Friday: Cornbread Dumplings

Monica Portogallo dresses up any vegetarian chili recipe with this easy-to-make dumplings. Download our printable recipe card.

My kids love chili and cornbread, but some days I don’t want the extra work (and dishes) of making cornbread along with the chili. So one day it occurred to me: what if I made cornbread the way I made dumplings, on top of the chili?

I found this recipe and adapted it based on what I had on hand and our preference for sweeter cornbread. The kids approved, and I only had one extra dish because I mixed it in a 4-cup measuring cup.

Drop these puppies on top of your favorite vegetarian chili, adding a little extra water if it’s a thick one, and enjoy!

Cornbread Dumplings

2 c cornmeal
1/2 c all-purpose flour
½ tsp baking powder
½ tsp salt, or more to taste
2 tbsp maple syrup or honey
water as needed (milk could also be used if desired)

Stir together the dry ingredients. Mix in the maple syrup and enough water to hold the mixture together well. Shape into about 2-inch diameter patties. Add to a large simmering pot of chili, adding additional broth or water to the chili if it is thick. Turn heat down to medium low and cover the pot with a lid. Cook for about 15 minutes, until firm.