Pork Stew With Corn-Bread Dumplings

• 2 pounds boneless pork, trimmed and cut into 3/4-inch cubes
• 2 tablespoons vegetable 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 egg
• 3 tablespoons milk
• 2 tablespoons vegetable oil
• 1 can (8-3/4 ounces) whole kernel corn, drained

1. 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. For dumplings, in a bowl, combine flour, cornmeal, baking powder, salt and pepper. 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.

boneless pork, vegetable oil, tomatoes, chicken broth, onion, bay leaves, worcestershire sauce, thyme, sugar, salt, pepper, garlic, ground nutmeg, flour, allpurpose, yellow cornmeal, baking powder, salt, pepper, egg, milk, vegetable oil, whole kernel corn

Taken from www.tasteofhome.com/recipes/pork-stew-with-corn-bread-dumplings/ (may not work)