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Dessert

Dixie Corn Dodgers

Cornmeal cakes made with cornmeal, lard, salt, and cold water, cooked on a griddle.

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

Ingredients

Directions

Prepare

  1. Heat a griddle instead of using a bread pan to prevent scorching.

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

  3. Grease the griddle and sprinkle some cornmeal over it.

Shape and cook

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

  2. Drop the rolls on the griddle and flatten them as little as possible.

  3. Bake until brown on the bottom, then move to the grate to brown the top.

Serve

  1. Wait 20 to 30 minutes.

  2. 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 body of the fritters, giving them their grainy, sturdy structure.
Lard
Adds fat for richness and tenderness and helps the fritters brown.
Cold water
Hydrates the cornmeal so it binds into a dough that holds its shape.

The step that matters

Flatten them as little as possible. Cornmeal dough has little gluten and is fragile, so pressing it flat can make the fritters crumble and cook unevenly. Keeping the rolls thick helps them hold together and cook through.

“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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