Kentucky Corn Dodgers
Ingredients
Directions
Prepare the dough
Mix a teaspoonful of salt with a cupful of white cornmeal.
Scald the mixture with just enough boiling water to dampen it.
Add enough cold milk to enable molding.
Stir the mixture well together.
Shape and bake
Form the dough into cakes three quarters of an inch thick in the middle and oblong in shape, using a tablespoonful of dough for each cake.
Bake the cakes on a greased pan in a hot oven for twenty-five minutes.
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
- White cornmeal
- Forms the body of the cakes, giving them their grainy structure once scalded and shaped.
- Boiling water (in the method)
- Scalds the cornmeal, softening its starch so the mixture becomes damp and workable.
- Cold milk (in the method)
- Adds moisture so the mixture holds together and can be molded into cakes.
The step that matters
Scald with just enough boiling water. Cornmeal needs only enough hot water to dampen it. Too much makes the mixture slack and hard to shape, while too little leaves dry, crumbly cakes that do not hold together.
“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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