Corn Dodgers
Ingredients
Directions
Make the batter
Add a little salt and a small tablespoonful of lard to one quart of cornmeal.
Scald with boiling water and beat hard for a few minutes.
Cook
Drop batter from a spoon into a well-greased pan.
Cook until the batter thickens enough to flatten on the bottom, leaving them quite high.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Cornmeal
- Forms the body of the pancakes; scalding partly cooks its starch so the batter holds its shape.
- Lard
- Adds fat that softens the texture and helps keep the pancakes from sticking to the pan.
The step that matters
Cook until the batter thickens. Scalded cornmeal thickens as it stands and cooks. A batter that is too thin spreads flat instead of staying high, so judge its thickness before cooking.
“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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