Name: Kentucky Corn Dodgers
Ingredients: 1 pint sifted cornmeal; 1 pinch of salt; 1 heaping tablespoon lard; 34 old country recipes; salt

Kentucky Corn Dodgers

A cornmeal pancake made with lard, salt, and water, baked on a griddle and oven until browned.

From an old cookbook · modernised transcription

By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 5 ingredients

Kentucky Corn Dodgers

Ingredients

Directions

Make the dough

Mix 1 pint sifted cornmeal, 1 heaping tablespoon lard, 1 pinch of salt and a scant cup of cold water.

Cook and serve

Heat a griddle, grease it and sprinkle meal over it.
Make the dough into goose eggs, drop on the griddle.
Put in the oven and bake until browned on the bottom, then put on the shelf and brown on top, 20 to 30 minutes in all.
Serve hot with butter.

Nutrition, whole recipe (rough)

115Calories

0 gProtein

13 gFat

0 gCarbs

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.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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

Cornmeal: Forms the body of the pancakes and gives them their grainy, sturdy texture.
Lard: Adds fat that keeps the pancakes tender and helps the surface brown.

“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.