Old Fashioned Corn Dodgers
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
In a large bowl, mix the cornmeal with baking soda and salt.
Stir in the buttermilk until well combined.
Bake
Drop spoonfuls of the mixture onto a baking sheet.
Bake in a moderate oven at 350°F (175°C) until golden brown.
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
- Provides the main structure and the coarse, grainy body of the dodgers.
- Baking soda
- Reacts with the buttermilk's acidity to produce gas, helping the dodgers rise and lighten.
- Buttermilk
- Adds moisture and a tangy flavour, and its acid activates the baking soda.
The step that matters
Bake until golden brown. Cornmeal batter sets and cooks through gradually, so colour is a better guide than time. Pulling the dodgers out early can leave the centre dense and gummy.
“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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