PORK STEW WITH CORN-BREAD DUMPLINGS

Pork Stew with Corn-Bread Dumplings image

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.

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 23

Ingredients

2 pounds boneless pork, trimmed and cut into 3/4-inch cubes
2 tablespoons canola 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 dried 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
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Dash pepper
1 large egg, room temperature
3 tablespoons 2% milk
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained

Steps:

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 until pork is tender, 60-70 minutes. , 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. , For dumplings, in a bowl, combine flour, cornmeal, baking powder, salt and pepper. Beat egg, milk and oil; stir into flour mixture just until moistened. Fold in corn. Drop by rounded tablespoonfuls into simmering stew. Cover and cook until dumplings are tender and cooked through, 10-12 minutes.

Nutrition Facts : Calories 461 calories, Fat 20g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 1166mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 37g protein.