Kentucky Corn Dodgers
Ingredients
Directions
Prepare
Heat a griddle instead of using a bread pan to prevent scorching.
Mix the cornmeal, lard, salt, and cold water well, then let it stand.
Grease the griddle.
Sprinkle some cornmeal over it.
Shape and bake
Shape the dough into rolls the size of goose eggs.
Drop the rolls onto the griddle, flattening them as little as possible.
Bake until browned on the bottom.
Move the rolls to the grate to brown the top, which takes 20 to 30 minutes.
Serve
Serve hot with plenty of butter for the best flavor.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Forms the main body of the dough, giving the rolls their grainy structure and corn flavor.
- Lard
- Adds fat that tenderizes the dough and helps the surface brown.
- Cold water
- Hydrates the cornmeal so it binds into a workable dough.
The step that matters
Flattening the rolls as little as possible. Cornmeal dough has no gluten to hold it together, so pressing it flat can make the rolls crumble or dry out. Keeping them compact preserves moisture and shape while they bake.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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