Corn Dodger Recipes

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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

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.

OLD-FASHIONED HOT WATER CORNBREAD



Old-Fashioned Hot Water Cornbread image

This hot water cornbread is shaped into cakes and fried in hot fat in a skillet. This old-fashioned cornbread is similar to hoecakes or corn pone.

Provided by Diana Rattray

Categories     Side Dish     Bread

Time 30m

Number Of Ingredients 5

1 tablespoon shortening
1 cup cornmeal
1 scant teaspoon salt
1 cup boiling water
3 tablespoons vegetable shortening (or oil; for frying)

Steps:

  • Gather the ingredients.
  • In a heavy iron skillet , melt 1 tablespoon of shortening.
  • Place the cornmeal and salt in a bowl.
  • Pour boiling water over the cornmeal and salt.
  • Add the melted shortening and stir well.
  • When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
  • Shape each portion into a cornbread cake about 3/4-inch thick.
  • Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
  • Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.

Nutrition Facts : Calories 232 kcal, Carbohydrate 23 g, Cholesterol 2 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 328 mg, Sugar 0 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g

TEXAS HOMESTEADER CORN DODGERS



Texas Homesteader Corn Dodgers image

My simplified version of making Corn Dodgers. No extra steps or complicated ingredients. Simple and quick. #TexasHomesteader

Provided by www.TexasHomesteader.com

Categories     bread

Number Of Ingredients 7

1 cup Yellow cornmeal
1 cup All-purpose flour
1/4 cup Sugar
1 teaspoon Salt
1 cup Milk
1/4 cup oil ((I use melted bacon grease))
1 large Egg

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.

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