Instructions: 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 tablespoons into simmering stew. Cover and cook for 10-12 minutes or until dumplings are tender.

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