Old Fashioned Corn Dodgers Recipe Recipes Recipe For Deviled

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.

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 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.

GRILLED SIRLOIN TRI-TIP

Steps:

• Combine balsamic vinaigrette, Worcestershire sauce, Dijon mustard, lime juice, and pepper in a gallon-size resealable plastic bag. Press out most of the air, seal the bag, and gently squeeze the ingredients to mix together.
• When marinade is well mixed, add tri-tip, making sure all sides are coated with the marinade. Squeeze out as much air as possible, seal the bag, and allow to marinate in the refrigerator for at least 8 hours, turning occasionally.
• Preheat an outdoor gas grill to 400 degrees F (200 degrees C), according to manufacturer's recommendations, making sure grill grates are clean. Saturate a paper towel with cooking oil, and use tongs to rub oil on the grate.
• Place tri-tip on oiled grate, close the lid, and grill for 3 minutes. Using tongs or a meat fork, rotate meat a quarter-turn, close the lid, and grill for another 3 minutes. Flip the meat and repeat.
• Leaving one burner on, turn off the burner on one side of the grill and move the tri-tip to the unheated side. Close the lid and continue cooking for 5 or 6 minutes, depending on the thickness of the meat.
• Test the interior temperature with an instant-read thermometer, inserted into the thickest part of the meat. Continue cooking until the meat reaches the desired degree of doneness, see note on the bottom.
• Remove the meat from the grill to a cutting board and tent with foil. Allow to rest for about 10 minutes. This is an important step in the process because residual heat will allow the meat to continue cooking.
• Cut into thin slices across the grain of the meat and serve.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

OLD-FASHIONED SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

AIR FRYER FRENCH TOAST BITES

Steps:

• Preheat an air fryer to 360 degrees F (180 degrees C) for 5 minutes.
• Meanwhile, slice angel food cake loaf into 1-inch slices. Cut each slice into thirds, then cut each in half so you will get 6 cubes from each slice.
• Whisk creamer, egg, and cinnamon sugar together in a bowl. Dip each cube into the liquid and place cubes into the air fryer basket.
• Air0fry for 6 minutes. Spray with nonstick spray. Reduce heat to 350 degrees F (175 degrees C) and air-fry for 5 more minutes. Serve immediately with maple syrup for dipping.