Recipe: Pork Stew with Corn-Bread Dumplings

PORK STEW WITH CORN-BREAD DUMPLINGS

"Corn-bread dumplings add a delectable down-home flavor to this truly country meal. I frequently make a double batch of this stew on Sunday so that we can have leftovers all week long."

FOR THE STEW:
2 pounds boneless pork, trimmed and cut into 3/4-inch cubes.
2 tablespoons cooking oil
1 can (28 ounces) stewed tomatoes
1 1/4 cups chicken broth, divided
1 medium onion, quartered
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon ddried thyme
3/4 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
FOR THE DUMPLINGS:
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Dash pepper
1 egg
3 tablespoons milk
2 tablespoons vegetable oil
1 can (8-3/4 counces) whole kernel corn, drained

TO MAKE THE STEW:
In a large skillet over medium heat, brown pork in oil; drain.

Stir in tomatoes, 1 cup broth, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until pork is tender.

Combine flour and remaining broth until smooth; gradually add to stew, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves.

TO MAKE THE DUMPLINGS:
In a bowl, combine flour, cornmeal, baking powder, salt and pepper; set aside.

Beat egg, milk and oil; add to flour mixture and mix until just moistened. Stir in corn.

Drop by rounded tablespoonfuls into simmering stew. Cover and cook for 10-12 minutes or until dumplings are tender.

Yield: 6 servings
Adapted from source: Shelly Gresham, Dawson, Illinois