1 c. yellow corn meal
1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 c. milk
2 tbsp. butter, melted
1/4 tsp. chopped parsley

Sift together corn meal, flour, baking powder and salt into mixing bowl, beat eggs and milk together in bowl. Add to dry ingredients. Stir in butter and parsley. Drop by rounded tablespoonful into chicken broth, cover and cook 15 minutes, do not uncook. Makes 6 to 8 servings.