CORN MEAL DUMPLINGS

Surprised no one has mentioned these yet(or did I miss it in this long thread?).
1 cup corn meal (white best; finer)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon melted butter

Mix together corn meal (or sift), flour, baking powder and salt. Beat eggs and milk together, then stir in the dry ingredients. Add the melted butter.
Drop batter from a spoon into a pot of heated stock. Cover tightly and cook over a low heat for 15 minutes.
My wife's sister just throws these together without a recipe, which I can't do. Also I have trouble if the stock, soup. etc. isn't at least simmering with some bubbles rising. I found this one in the American Heritage Cookbook.
Polenta also deserves mention.
And then there are tortillas. We especially like tortillas made with blue corn meal. Blue corn chips are available generally, but the blue tortillas are little known outside the southwest.
And hominy! (can usually be found in cans). As a base for posole it is indispensable.