Corn Dodgers
Ingredients
Directions
Prepare the dough
In a bowl, combine Indian meal, salt, and sugar.
Pour in enough boiling water to wet the mixture.
Form the mixture into small, flat cakes about 1 inch thick.
Fry and serve
Fry the cakes in boiling fat until brown, about 15 to 20 minutes.
Serve very hot.
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
- Indian meal
- Forms the main body of the cakes, and its starch sets as it cooks to hold their shape.
- Boiling water
- Hydrates the cornmeal so it becomes a workable dough that holds together when shaped.
- Sugar
- Adds a little sweetness and helps the cakes take on a golden-brown color when fried.
The step that matters
Fry the cakes in boiling fat until brown. The fat must be hot enough to crisp the outside quickly. If it is too cool, the cakes absorb grease and turn heavy, and the centers may stay underdone.
“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.
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.