Corn Dodger
Ingredients
Directions
Make the dough
In a bowl, combine cornmeal and baking powder.
Scald with boiling water to form a soft dough.
Shape spoonfuls of dough into pones.
Cook
Place on a hot, greased griddle.
Top each pone with a small amount of butter.
Cook until golden brown on both sides.
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 pancakes, and boiling water softens it into a dough that holds its shape.
- Baking powder
- Releases gas as it reacts, helping the pancakes rise and become lighter.
- Butter
- Adds richness and helps the pones brown on the griddle.
The step that matters
Scald with boiling water. Boiling water must be added to cornmeal gradually so it hydrates the starch evenly, forming a soft dough rather than a lumpy or runny batter that will not hold its shape on the griddle.
“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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