Ham Hocks With Cornmeal Dumplings



6 servings

Recipe from

Oxmoor House


2 pounds ham hocks
1 cup cornmeal
1/2 cup all-purpose flour
3 green onions, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten


Combine ham hocks and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 hour.

Combine next 5 ingredients; mix well. Stir in 1 cup boiling ham hock broth. Add egg; mix well. Shape into 1 1/2-inch dumplings. Drop dumplings into boiling ham broth; cover and cook 20 minutes. Remove dumplings from broth with a slotted spoon. Serve with ham hocks.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984