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.
Other Southwestern bread recipes you may like...
Casa Vieja Roman Bread
Sweet Potato or Pumpkin Fry Bread
Pan Dulce Conchas
Southwestern Bread Recipes
Mexican Bread Recipes