These easy-to-make cornmeal cakes were popular with Civil War soldiers and pioneers heading West. Unfortunately, most recipes yield dense, gritty, and hard-as-a-brick cakes. We wanted to bring this corn bread into the 21st century and improve both flavor and texture.
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 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.
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