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Bread

Corn Dodgers

Corn Dodgers are cornmeal pancakes cooked on a griddle until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Dodgers

Ingredients

Directions

Prepare the batter

  1. Pour hot water over cornmeal in a bowl.

  2. Add sugar and salt, then gradually mix in sweet milk.

Cook

  1. Drop spoonfuls of the mixture onto a preheated griddle.

  2. Cook for 30 minutes until golden brown.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornmeal
Forms the main body of the dodgers and sets as it cooks.
Hot water
Hydrates the cornmeal so it forms a workable batter and softens the texture.
Sweet milk
Adds moisture and richness, and helps the batter brown on the griddle.
Sugar
Adds sweetness and helps the surface brown.

The step that matters

Cook until golden brown. Cooking on a preheated griddle sets the outside of each dodger while the inside cooks through. Too little heat leaves them pale and doughy, while too much browns the outside before the centre is cooked.

“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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