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Kentucky Corn Dodgers

A cornmeal dough cooked on a griddle and oven, served hot with butter.

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 3 ingredients
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Kentucky Corn Dodgers

Ingredients

Directions

Prepare

  1. Place your griddle where it will heat, for this is much better than a breadpan, there being less danger of scorching at the bottom.

  2. Take an even pint of sifted meal, a heaping tablespoonful of lard, a pinch of salt, and a scant half pint of cold water; mix well and let it stand while you grease your griddle and sprinkle some meal over it.

Shape and bake

  1. Make the dough into rolls the size and shape of goose eggs, and drop them on the griddle, taking care to flatten as little as possible, for the less bottom crust the better.

  2. Place in the oven and bake until brown on the bottom.

  3. Then change to the grate, and brown on top, taking from twenty to thirty minutes for the whole process.

  4. Serve hot with plenty of good butter.

Alternative batter method

  1. Mix the same amount of meal, lard, and salt with boiling water until thick batter.

  2. Cook like any other batter bread.

By Goff, May Perrin, [from old catalog] ed. 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. See the original page.

Explore the science

What each ingredient does

Meal (in the method)
Forms the main structure of the dough once mixed with liquid.
Lard (in the method)
Adds fat for tenderness and helps the bread brown during baking.
Cold water
Hydrates the meal so it binds into a workable dough.

The step that matters

Keep the rolls thin on the bottom. Flattening the dough spreads it out and creates more bottom crust, which browns faster on a griddle. Keeping the rolls thick and compact limits scorching and gives an even 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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