Corn Dumplings

• 1 cup milk
• 2 teaspoons apple cider vinegar
• 2 cups Indian Head cornmeal
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 quart pork broth (reserved from Southern Turnip And Mustard Greens)

1. Combine milk and vinegar in a small glass or ceramic bowl.
2. Set aside.
3. Combine the cornmeal, salt and baking powder in a mixing bowl.
4. Add the soured milk and beat until smooth.
5. Set aside for 45 minutes.
6. Pour the pork broth into a large saucepan.
7. Simmer over medium heat.
8. Drop 12 large tablespoonfuls of the batter into the simmering broth.
9. Cover.
10. Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes.
11. Remove with a slotted spoon.
12. Divide among 4 bowls and serve with the mustard greens.

milk, apple cider vinegar, cornmeal, salt, baking powder, pork broth

Taken from cooking.nytimes.com/recipes/372 (may not work)