Serves: 3 with leftovers
Dietary guidance: v
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1 can 8 1/2 oz or 241 gram cream style corn
2/3 - 1 cup milk
pinch of salt
rosemary or other herb leaves to taste
Sift flour, cornmeal, baking powder, and salt.
Stir in corn.
Add milk and stir as it needs to moist but not too moist as it will be atop a stew.
Stir in cinnamon and chopped rosemary leaves.
Drop by spoonfuls into stew pot, put on lid, and simmer 12 minutes.