Crowder Pea Stew with Cornmeal Dumplings

Cornbread is a traditional accompaniment for field peas; cornmeal dumplings echo that tradition in this stew.


5 servings (serving size: about 1 cup stew and 3 dumplings)

Recipe from

Nutritional Information

Calories 292
Caloriesfromfat 26 %
Fat 8.4 g
Satfat 2.9 g
Monofat 3.3 g
Polyfat 1 g
Protein 11 g
Carbohydrate 45.8 g
Fiber 4.5 g
Cholesterol 52 mg
Iron 2.9 mg
Sodium 675 mg
Calcium 167 mg


1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 teaspoon salt
1 (8-ounce) package presliced mushrooms
3 cups fat-free, less-sodium chicken broth
2 cups fresh crowder peas
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/2 teaspoon black pepper
1 bay leaf
3 1/2 cups peeled, chopped tomatoes (about 1 1/2 pounds)
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/3 cup low-fat buttermilk
1 tablespoon butter, melted
1 large egg, lightly beaten
1 tablespoon chopped fresh parsley (optional)


To prepare stew, heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until golden, stirring frequently. Add celery, salt, and mushrooms; cook 3 minutes, stirring frequently. Add broth, peas, oregano, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until peas are tender. Add tomatoes; return to a boil. Reduce heat, and simmer, partially covered, 15 minutes. Discard bay leaf.

To prepare dumplings, while stew is simmering, combine cornmeal and next 4 ingredients (cornmeal through sugar) in a bowl, stirring with a whisk. Stir in buttermilk, butter, and egg; let stand 10 minutes.

Drop dough by tablespoonfuls into stew to form 15 dumplings. Cover and cook 15 minutes. Garnish with parsley, if desired.


Allen Smith,

May 2003
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