Skillet Chili Corn Dumplings

Better Than Sour Cream

Jun 25

Written By Tofutti Brands, Inc.

Ingredients:

4 15 ounce cans best-quality plant-based chili (or about 8 cups homemade chili)

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon + teaspoons baking powder

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon smoked paprika or chili powder

Optional: 1/2 teaspoon granulated sugar

1 cup canned creamed corn (contains no cream)

1/2 cup plant-based butter, melted

1/2 cup Tofutti Better Than Sour Cream

Directions:

Preheat oven to 450 degrees.

Grease a 10-inch cast iron skillet and spoon in chili, distributing evenly. In medium bowl, whisk together flour, cornmeal, baking powder, garlic powder, sea salt, smoked paprika and optional sugar.

Make a well in center and add creamed corn, plant-based butter, and Tofutti Better Than Sour Cream. With a fork, blend together until completely combined.

Using a tablespoon, make biscuit-shaped dollops of dough on top of chili. Bake approximately 20 minutes or until undersides of dumplings are done. If tops brown too quickly, cover lightly with foil.

Remove from oven and serve immediately.

*Created in collaboration with Betsy DiJulio of The Blooming Platter.