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Kentucky Corn Dodgers

Cornmeal cakes made with salt, cornmeal, boiling water, and cold milk, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Kentucky Corn Dodgers

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a 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 salt with cornmeal.

  2. Scald the mixture with boiling water until damp.

  3. Add cold milk to mold the dough. Stir well.

Shape and bake

  1. Form into oblong cakes, ¾ inch thick, using 1 tablespoon of dough for each cake.

  2. Bake on a greased pan at 400°F (200°C) for 25 minutes.

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

White cornmeal
Forms the main body of the cakes, giving them their grainy, sturdy texture.
Boiling water
Scalds the cornmeal, softening its starch so the dough holds together.
Cold milk
Adds moisture so the dough can be molded into cakes.

The step that matters

Scald the cornmeal with boiling water until damp. Boiling water swells the starch in the cornmeal, which helps the dough bind. Adding too little water leaves the cornmeal crumbly, while too much makes it sticky and hard to shape.

“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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