Can I substitute corn bread crumbs for cornmeal in cornbread dumplings?

You can substitute corn bread crumbs for cornmeal in cornbread dumplings, but you'll need to make some adjustments to achieve the desired texture and consistency.

Here's why and how to do it:

Why it's different:

* Moisture content: Corn bread crumbs are already cooked and drier than cornmeal. This means they will absorb less liquid, potentially resulting in drier dumplings.

* Texture: Corn bread crumbs have a more crumbly texture compared to the coarse texture of cornmeal. This can lead to dumplings that are less cohesive and fall apart easily.

How to adjust the recipe:

1. Increase the liquid: Add about 1/4 cup more liquid to the dough to compensate for the dryness of the crumbs. You can use milk, broth, or even water.

2. Add a binder: Include a binder like an egg, a tablespoon of flour, or a tablespoon of cornstarch to help bind the crumbs together and prevent them from falling apart.

3. Adjust the cooking time: Since the crumbs are already cooked, you'll need to reduce the cooking time slightly.

Tips for Success:

* Use fresh cornbread crumbs: Avoid using old or stale crumbs, as they will be more prone to becoming mushy.

* Overmix the dough: Be careful not to overmix the dough, as this can make the dumplings tough.

* Taste and adjust: Taste the dough after adding the liquid and binder. If it feels dry, add a little more liquid.

* Don't overcook: Cook the dumplings until they are tender, but avoid overcooking them.

Remember: The exact amount of adjustments will vary depending on the recipe and the specific type of cornbread crumbs you are using. Start with small adjustments and taste test as you go.

By making these adjustments, you can successfully use cornbread crumbs to make delicious and satisfying cornbread dumplings!