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Bread

Corn Dodgers

Corn Dodgers are thin cakes made from cornmeal, salt, fat, and boiling water, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Corn Dodgers

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Pour boiling water over cornmeal, salt, and fat.

  2. Beat well until combined.

  3. When cool, form into thin cakes.

Bake

  1. Bake for 30 minutes in a hot oven at 400°F (200°C).

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

What each ingredient does

Corn meal
Forms the bulk of the cakes and sets into a firm, grainy structure as it cooks.
Fat
Adds richness and tenderness, softening the texture of the cakes.
Boiling water
Hydrates and gelatinizes the cornmeal so it becomes a workable dough.

The step that matters

Forming the cakes when cool. The dough must cool enough to handle, but if it cools too far it stiffens and cracks when shaped. Cakes shaped thin bake more evenly and dry out less in the oven.

“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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