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Dessert

Dixie Corn Dodgers

Cornmeal pancakes cooked on a griddle, served hot with butter.

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

Ingredients

Directions

Prepare the dough

  1. Heat a griddle.

  2. Mix the cornmeal, lard, salt, and cold water well. Let the mixture stand.

  3. Grease the griddle. Sprinkle some cornmeal over the griddle.

  4. Shape the dough into rolls the size of goose eggs.

Cook and serve

  1. Drop the rolls on the griddle, flattening them as little as possible.

  2. Bake until brown on the bottom.

  3. Move the rolls to the grate to brown the top, which takes 20 to 30 minutes.

  4. Serve hot with plenty of butter.

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

Cornmeal
Forms the main body of the dough, giving the rolls their structure and grainy texture.
Lard
Adds fat that tenderises the dough and helps the rolls brown on the griddle.
Cold water
Binds the cornmeal into a workable dough without making it sticky.

The step that matters

Flatten the rolls as little as possible. Cornmeal dough has no gluten to hold it together, so pressing it flat too far can make the rolls crack or dry out. Keeping them thick preserves moisture and a tender interior while the outside browns.

“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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