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Corn dodger dumplings

(makes 16)
2 cups white cornmeal
1 teaspoon salt
1 1/2 cups boiling water
1 tablespoon bacon fat

Combine the cornmeal and salt in a large bowl. Add enough of the boiling water to make a batter that can be shaped with the hands. Stir in the bacon fat and chill for at least 30 minutes in your cooler. Bring 3 quarts of lightly salted water to a boil in a deep kettle. Form the batter into dumplings and drop into the boiling water. Cook for 20 to 30 minutes, or until the dumplings are light. Add to your soup just before serving. Best with bean or split pea soup, but goes great with others!

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