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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.
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