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Corn Dodgers

Corn Dodgers are cornmeal fritters fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Dodgers

Ingredients

Directions

Prepare the batter

  1. In a bowl, beat together corn meal, lard, and coarse sea salt.

  2. Scald the mixture with boiling water.

  3. Add cold milk to achieve a stiff batter.

  4. Fold in the well-beaten eggs.

Fry and serve

  1. Drop spoonfuls into boiling hot lard.

  2. Cook until brown and 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 + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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 fritter and sets into a sturdy, starchy crumb when cooked.
Eggs
Bind the batter and help hold the fritters together as they cook.
Lard
Adds richness and fat for frying, helping the outside turn brown and crisp.

The step that matters

Scalding the mixture with boiling water. Boiling water swells and partly cooks the starch in the corn meal, so the batter becomes workable and holds its shape. Using less water or cooler water can leave the fritters dense and crumbly.

“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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