CORN DODGERS
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
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
BASIC CORN DODGER RECIPE
Provided by Jeanie Beales
Number Of Ingredients 6
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
CORN DODGER
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
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.
OLD-FASHIONED SCALLOPED CORN
Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
Provided by Cali
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g
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CORN DODGERS - AN OLD SOUTH RECIPE FROM LANA'S COOKING
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- Cook turnip greens following your usual recipe or use mine (linked here). About 45 minutes before serving, make the corn dodgers.
- Mix the cornmeal, salt, pepper, and onion in a medium bowl. Add “pot likker*”, starting with about 3/4 cup to make a stiff dough.
- From the turnips, remove 3 cups of “pot likker*” and place in a medium saucepan. Bring to a boil over medium high heat. Drop in the dodgers and lower the heat to a simmer. Cook slowly until done through, about 30 minutes, turning the dodgers over a few times.
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