Corn Dodgers

Published February 1, 2007.

Why this recipe works:

Most corn dodger recipes we tried were dense, gritty, and hard as bricks. We thought it was time for an update. Adding a little sugar to the base recipe of cornmeal, salt, butter, and hot water helped bring out the cornmeal’s sweet side. Replacing some of the water with buttermilk gave the… read more

Most corn dodger recipes we tried were dense, gritty, and hard as bricks. We thought it was time for an update. Adding a little sugar to the base recipe of cornmeal, salt, butter, and hot water helped bring out the cornmeal’s sweet side. Replacing some of the water with buttermilk gave the Corn Dodgers a pleasant, tangy flavor. Baking soda and baking powder helped lighten our Corn Dodgers recipe, and a single egg provided richness to the lean batter and gave the dodgers a creamy interior. Finally, softening the cornmeal by simmering it in hot water and buttermilk prevented it from being hard and gritty.

less

Makes 24

Corn dodgers go great with fried chicken, catfish, chili, or barbecue. The honey butter is an optional (but great) final touch. Maple butter and maple syrup are other traditional accompaniments.

Ingredients

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