Old Fashioned Corn Dodgers Recipe Recipe For Shrimp Recipe For Stuffed

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CORN DODGERS



Corn Dodgers image

Nothing as good as cornbread straight from the oven! These are perfect dunking material for palaver (recipe is also posted).

Provided by skat5762

Categories     Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon melted butter
2 cups boiling water

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.

Nutrition Facts : Calories 164.2, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 417, Carbohydrate 31.3, Fiber 3, Sugar 0.3, Protein 3.3

CORN DODGER



Corn Dodger image

Johnnycake brought west. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vegetarian if vegetable shortening is used.

Provided by Molly53

Categories     Breads

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 4

2 cups cornmeal
1 teaspoon salt
2 teaspoons fat, melted (bacon fat adds flavor, but lard, butter or vegetable shortening may also be used)
2 cups water, boiling

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.

BASIC CORN DODGER RECIPE



Basic Corn Dodger Recipe image

Provided by Jeanie Beales

Number Of Ingredients 6

2 cups cornmeal
2 tablespoons bacon fat or coconut oil
½ teaspoon salt
2 tablespoons brown sugar (optional, only to be used if making sweet corn dodgers)
2 cups milk or water
1 teaspoon baking powder

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.

Nutrition Facts : Calories 105 kcal, ServingSize 1 serving

SHRIMP CORN DOGS



Shrimp Corn Dogs image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 cup mayonnaise
1/2 cup Dijon mustard
1 tablespoon lemon juice
Pinch cayenne pepper
2 cups buttermilk
2 tablespoons oil
2 eggs
2 1/2 cups cornmeal
1 cup all-purpose flour
1/4 cup fresh parsley leaves, chopped
1 tablespoon Creole seasoning
1 teaspoon baking powder
1 teaspoon baking soda
Oil, for frying
16 shrimp, tail on, peeled and deveined
2 cups all-purpose flour
1/2 cup cornstarch

Steps:

  • For the Dijon mayo: Combine the mayonnaise, mustard, lemon juice and cayenne and mix well. Set aside.
  • For the batter: Mix the buttermilk, oil and eggs together. Mix the cornmeal, flour, parsley, Creole seasoning, baking powder and baking soda together. Combine, adding the wet to the dry. Set aside.
  • For the plate: Heat oil in a deep-fryer to 350 degrees F. Skewer each shrimp through the tail towards the head. Combine the flour and cornstarch and dust over the shrimp. Next, dip the shrimp in the batter, rubbing off any excess.
  • Hold the shrimp by the stick, two at a time if able, and place in the oil, holding the stick until the batter starts to cook. Then let go and fry until the shrimp is cooked, about 4 minutes. Repeat with the remaining shrimp.
  • Serve the shrimp with the Dijon mayo dipping sauce on the side.

SHRIMP CORN BREAD DRESSING



Shrimp Corn Bread Dressing image

A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 servings.

Number Of Ingredients 14

7 cups water, divided
1 tablespoon seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 large onion, chopped
1 celery rib, chopped
1/2 cup chopped green pepper
3 green onions, chopped
1/2 cup butter, cubed
1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
3 cups crumbled cornbread
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon each black, white and cayenne pepper
Celery leaves, optional

Steps:

  • In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.

Nutrition Facts :

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