Appears in Cook's Country February/March 2007
These easy-to-make cornmeal cakes were popular with Civil War soldiers and pioneers heading West. Unfortunately, most recipes yield dense, gritty, and hard-as-a-brick cakes. We wanted to bring this corn bread into the 21st century and improve both flavor and texture.
WHY THIS RECIPE WORKS
Most corn dodger recipes we tried were dense, gritty, and hard as bricks. We thought it was time for an update. Adding a little sugar to the base recipe of cornmeal, salt, butter, and hot water helped bring out the cornmeal’s sweet side. Re...