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Kentucky Corn Dodgers

Cornmeal dough shaped into small balls, cooked on a griddle and oven, 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. Mix the cornmeal, lard, salt, and cold water in a bowl.

  2. Heat a griddle.

  3. Grease the griddle.

  4. Sprinkle some cornmeal over the griddle.

  5. Shape the dough into balls the size of goose eggs.

  6. Drop the dough balls onto the griddle.

Bake and serve

  1. Bake in the oven until brown on the bottom, about 20 to 30 minutes.

  2. Transfer the cooked balls to a shelf to brown the tops.

  3. Serve hot with 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 main body of the dough and gives the dodgers their grainy, sturdy texture.
Lard
Adds fat that tenderizes the dough and helps the bottoms brown.
Cold water
Hydrates the cornmeal so it binds into a dough that holds its shape.

The step that matters

Shaping and drop onto the griddle. Dough balls that are too wet or unevenly shaped spread and cook unevenly. Cornmeal has no gluten, so the dough holds together only through hydration and firm shaping.

“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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