History Of Corn Dodgers 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.

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 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.