- 1 cup canned whole corn kernels, drained
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 3 tablespoons cornmeal
- 1/4 cup lard or shortening
- Grate corn in a blender.
- Combine flour, baking powder, salt and cornmeal. Cut in lard or shortening. Add milk to form a soft, but still stiff, dough.
- Drop mixture by spoonsful into stew. Cover stew and simmer for 15 minutes.