Basic Corn Dodger Recipes

BASIC CORN DODGER RECIPE

Steps:

• Prepare the cornmeal by bringing the 2 cups of milk or water and the salt in a saucepan over the fire or stove almost to the boil.
• Immediately turn down the heat as you add the 2 cups of cornmeal a little at a time so it doesn't form clumps. Only add the sugar if you are making the corn dodgers to be eaten as a sweet treat.
• Stir intermittently while cooking to make sure it doesn't catch on the bottom.
• Once cooked remove from heat and allow to rest for around 5 or so minutes.
• Stir in the baking powder.
• Heat and grease your skillet or dutch oven with bacon fat like the pioneers would have used, or coconut oil as a healthier alternative - and drop in spoonfuls.
• If using a cast iron skillet fry for around 10 minutes, turning after 5 minutes when they start to go light brown around the edges. I found they are quite delicate and tend to want to stick to the base so take care when turning.
• If using a Dutch oven place the lid on and bake for 10 minutes - checking periodically and removing from the heat when turning light brown around the edges.
• Serve with a drizzle of honey and a sprinkle of cinnamon, or you could add butter and a strawberry jam. If you made them without sugar they can go on a plate with a serving of cowboy stew.

TEXAS HOMESTEADER CORN DODGERS

Steps:

• Preheat oven to 425 degrees. Place 10" cast-iron skillet in oven as it is preheating.
• Mix dry ingredients in a bowl and set aside. In another bowl mix milk, egg and oil until blended. Combine wet ingredients with dry ingredients and stir until moistened and fairly smooth (about 1 minute.)
• Carefully remove hot skillet from oven and grease with butter. Pour batter into skillet and bake 20 to 23 minutes or until toothpick inserted in the center comes out clean.

CORN DODGERS

Steps:

• Preheat oven to 400-degrees, and ready an ungreased cookie sheet.
• Blend the cornmeal and salt.
• With a wooden spoon, mix in the butter and enough boiling water to make a dough that is completely moist, but firm enough to hold its shape.
• Drop heaping spoonfuls of the batter on the cookie sheet and pat lightly into mounds.
• Bake 20- 25 minutes, until golden-crisp on the outside.
• Serve straight from the oven.

CORN DODGERS

Steps:

• Preheat oven to 400ºF.
• Cook cornmeal in a saucepan with butter, salt, sugar and milk until the mixture comes to a boil.
• Turn off heat, cover, and let stand 5 minutes.
• Add baking powder.
• Spoon the mix onto a greased cookie sheet in heaping tablespoon-size balls, then bake.
• Bake for 10 to 15 minutes.
• They are done when slightly brown around the edges.
• Cut laterally and fill with honey butter.

CORN DODGER

Steps:

• Preheat oven to 400°F.
• Combine corn meal, salt and fat; add boiling water and beat thoroughly.
• Spread batter in pie plates 1/2 to 3/4 inch thick.
• Bake for 30 minutes or until crisp and brown.
• Serve hot with butter, gravy or as a side to stews.

CORN DODGERS

Steps:

• Melt butter in 15x2 x 10 x 1 baking pan (jelly roll pan)
• Combine Bisquick and corn and sugar; stir until soft dough is formed. Knead about 15 strokes on lightly floured surface.
• Roll to 6 x 10 rectangle. Cut into 3 x 1 strips. (A pizza cutter works well here).
• Roll each in melted butter in pan and arrange in single layer.
• Bake in a 450 oven for 10 - 12 minutes.
• Cooking Tips: Can drop by teaspoons on pan to make 36 small biscuits, but watch the baking time.