Cornmeal Dumplings

1 Cups flour
1/2 Cup cornmeal
2 Teaspoons double acting baking powder
2 Eggs
1/4 Cup milk
1/4 Cup finely chopped parsley (optional)
1 Tablespoon sugar
1/2 Teaspoon salt
2 to 3 Cups stock
Beat eggs in medium bowl. Add baking powder, milk, sugar, salt, cornmeal, and flour. Stir until moistened. Bring stock to boil in medium sauce pan. Drop dumplings by tablespoons in boiling water. Cook until dumplings rise to the top (about 10 minutes). Remove dumplings with a slotted spoon. Serve hot. Serves 8.