Corn Dodger
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
Pour the boiling water over the corn meal, fat, and salt.
Beat well until combined.
Shape and bake
When cool, form the mixture into thin cakes.
Bake in a hot oven at 400°F (200°C) for 30 minutes.
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 cake, giving it its grainy, sturdy structure.
- Boiling water
- Hydrates the corn meal and softens its starch so the mixture binds into a workable dough.
- Fat
- Adds richness and tenderness, softening the texture of the cooked cakes.
The step that matters
Shaping the cakes while the mixture is cool. The boiling water keeps the mixture hot and soft, so shaping it too early can make it hard to handle. Letting it cool lets the starch set slightly, so the thin cakes hold their shape in the oven.
“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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