Skip to main content
Bread

Corn Dodgers

Corn Dodgers are a cornmeal cake made by mixing cornmeal with boiling water, shortening, egg, milk, and salt, then baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Dodgers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. Place cornmeal in a bowl and pour enough boiling water over it to scald and moisten, stirring while pouring.

  2. While hot, add shortening.

  3. When cool, add beaten egg, milk, and salt.

Bake

  1. Bake in gem pans or on the griddle.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornmeal
Forms the body of the cakes; scalding softens its starch for a moist, tender texture.
Egg
Binds the batter and adds structure as the cakes set.
Shortening
Adds fat for tenderness and a softer crumb.
Milk
Adds moisture and loosens the batter.

The step that matters

Let the mixture cool before adding the egg. Adding the beaten egg while the cornmeal is still hot can partly cook it, so it will not blend smoothly into the batter. Cooling first keeps the egg liquid and evenly distributed, which helps the cakes bind and bake uniformly.

“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.

More cornmeal cakes recipes

Fried 4Hominy 4Indian 3 See all 85 →

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes