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Southern Corn Meal Pone or Corn Dodgers

A quick cornmeal dough baked into oval cakes, seasoned with salt and butter or lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Southern Corn Meal Pone or Corn Dodgers

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Mix the corn meal, salt, and melted butter or lard in a bowl.

  2. Gradually add cold water to form a soft dough.

  3. Mold the dough into oval cakes using your hands.

Bake and serve

  1. Place the cakes in well-greased pans.

  2. Bake in a very hot oven at 400°F (200°C) until the crust is brown.

  3. Serve hot.

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. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Corn meal
Forms the main body of the bread, giving it its grainy texture and structure.
Butter or lard
Adds fat that tenderizes the dough and helps the crust brown.
Cold water
Moistens the corn meal so it binds into a soft, shapeable dough.

The step that matters

Bake in a very hot oven until the crust is brown. Cornmeal dough without wheat flour has little gluten to hold it together, so it needs a hot oven to set the outside quickly. The high heat drives browning on the crust while the inside cooks through.

“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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