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Kentucky Corn Dodgers

A cornmeal flatbread cooked on a griddle, 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 the batter

  1. Heat a griddle to prevent scorching.

  2. Mix the cornmeal, lard, salt, and cold water well.

  3. Let the mixture stand.

Shape and cook

  1. Grease the griddle.

  2. Sprinkle some cornmeal over the griddle.

  3. Shape the dough into rolls the size of goose eggs.

  4. Drop the rolls onto the griddle.

  5. Flatten the rolls as little as possible.

  6. Bake until brown on the bottom.

  7. Move the rolls to a grate to brown the top.

  8. Let the rolls brown on the top for 20 to 30 minutes.

  9. 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 main body of the pancakes, giving them their grainy structure and texture.
Lard
Adds fat that tenderises the crumb and helps the outside brown.
Cold water
Moistens the cornmeal so it holds together into a workable dough.

The step that matters

Flatten the rolls as little as possible. Cornmeal dough has no gluten to hold it together, so pressing it thin makes the rolls crack and dry out. Keeping them thick preserves moisture inside.

“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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