Old Fashioned Corn Dodgers
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Mix the batter
Preheat the oven to 350°F (175°C).
In a large bowl, mix the cornmeal, baking soda, and salt.
Add the buttermilk and stir until well combined.
Bake
Spoon the mixture onto a baking sheet.
Bake in the preheated oven until golden brown.
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
- Provides the main structure and grainy body of the bread.
- Baking soda
- Reacts with the acidic buttermilk to release gas, helping the bread rise and lighten.
- Buttermilk
- Adds moisture and acidity, which activates the baking soda and tenderizes the crumb.
The step that matters
Bake soon after adding the buttermilk. Baking soda starts reacting with the acidic buttermilk as soon as they meet, releasing gas. If the batter waits too long before baking, some of that lift is lost, so the bread may come out denser.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.