Recipes from Mexico :: Mexican Tortillas and Breads
1 c. canned whole corn kernels, drained 1 c. flour 2 tsp. baking powder 2 tsp. salt 3 Tbsp. cornmeal 1/4 c. 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 mins.
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