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Kentucky Corn Dodgers

A cornmeal flatbread cooked on a griddle, seasoned with lard and salt, served hot with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Kentucky Corn Dodgers

Ingredients

Directions

Prepare

  1. Preheat your griddle to avoid scorching.

Make the dough

  1. In a bowl, mix the cornmeal, lard, salt, and cold water until well combined.

  2. Let the mixture stand while you grease the griddle and sprinkle some cornmeal over it.

Shape and bake

  1. Shape the dough into rolls the size of goose eggs and drop them onto the griddle, flattening them as little as possible.

  2. Bake until brown on the bottom, then transfer to the grate to brown the top, about 20 to 30 minutes.

Serve

  1. Serve hot with plenty of butter.

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.

Explore the science

What each ingredient does

Cornmeal
Forms the bulk of the dough and sets into a sturdy, toasty crust when baked.
Lard
Adds fat that tenderizes the dough and helps the outside brown.
Cold water
Moistens the cornmeal so it binds into a workable dough.

The step that matters

Shape the dough into rolls and drop them onto the griddle. Cornmeal dough has no gluten, so it holds together only through its moisture and fat. Flattening the rolls too much makes them thin and fragile, and they may crack or dry out during baking.

“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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