Corn Dodger
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the dough
In a bowl, combine cornmeal and salt.
Scald the mixture with boiling water to form a soft dough.
Take a spoonful of dough and shape it into pones.
Cook and bake
Place the pones on a hot, greased griddle.
Top each pone with a small amount of butter.
Bake in a well-heated oven at 400°F (200°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
- Forms the body of the dough and sets into a sturdy, crumbly crumb when cooked.
- Boiling water
- Scalds the cornmeal, softening its starch so the mixture binds into a pliable dough.
- Butter
- Adds fat and richness, helping the surface brown and the interior stay moist.
The step that matters
Scald the mixture with boiling water. Pouring in boiling water gelatinizes the starch in the cornmeal, which lets the dough hold together. Too little water leaves it crumbly, while too much makes it sticky and hard to shape into pones.
“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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