1 cup canned whole corn kernels, drained
1 cup 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.