Corn Dodgers
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.
Make the batter
In a bowl, combine corn meal, salt, and lard.
Scald the mixture with boiling water and beat hard for a few minutes.
Bake
Drop a large spoonful of batter into a well-greased pan.
Ensure the batter is thick enough to flatten slightly, leaving a high center.
Bake in a hot oven at 400°F (200°C) until golden.
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
- Corn meal
- Forms the main body of the fritters and sets into a tender, starchy crumb when baked.
- Lard
- Adds fat for richness and helps keep the fritters tender and moist.
- Boiling water
- Scalds the corn meal, softening its starch so the batter binds and holds its shape.
The step that matters
Beating the scalded batter. Beating hard after adding boiling water develops the batter's structure and gives it enough body to hold a high center. Thin batter spreads flat instead of rising.
“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.
More corn fritters recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.